Chicken pasta salad

Yield: 6 servings

Measure Ingredient
10 ounces Uncooked Spiral Pasta
2 cups Yellow Squash; sliced
1 cup Red Pepper; diced
4 \N Chicken Breasts; skinned,
½ cup Nonfat Plain Yogurt
1 tablespoon Lite Miracle Whip boned and cooked
1 cup Broccoli Florets
1 cup Onion; diced
2 \N Tomatoes; diced
1 cup Lowfat Milk
1 pack Good Seasons Salad Dressing


Dice cooked chicken in bite-size pieces. Boil pasta and lightly steam vegetables. Mix dressing in processor or blender. Toss everything in large serving bowl. Serve chilled. Makes 6 main course servings.

Nutritional analysis per serving: 408 calories; 7 grams fat; 5 grams fiber; 51 mg. cholesterol; 86 mg sodium.

Source: S.H.A.R.E Colorado June/July 1995 Typed by Sandra May, Fido Cooking Conference 07-18-95 Revised for Meal-Master Format by Katherine Smith

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