Chicken with tonnato sauce in pita pockets

Yield: 6 servings

Measure Ingredient
\N \N Dorothy Cross TMPJ72B
3 \N 8-inch pita breads
1 can (3-ounce) tuna -- packed in
\N \N Cut in half crosswise
\N \N Water -- drained
6 larges Lettuce leaves
¼ cup Reduced-calorie mayonnaise
\N \N Rinsed and dried
2 tablespoons Nonfat yogurt
¾ pounds Cooked skinless chicken --
\N \N Or
1½ tablespoon Defatted reduced-sodium
\N \N Turkey -- thinly sliced
\N \N Chicken stock
2 \N Red bell peppers -- roasted
½ tablespoon Fresh lemon juice
\N \N And sliced -- or (2) 2.6-oz
1 teaspoon Anchovy paste
\N \N Jars roasted red peppers
10 millilitres Garlic -- minced
\N \N Drained -- rinsed and
\N \N Sliced
1 pinch Cayenne pepper

In a food processor or blender, combine tuna, mayonnaise, yogurt, chicken stock, lemon juice, anchovy paste, garlic and cayenne; process until smooth. Taste and adjust seasonings.To assemble the sandwiches, line pita halves with lettuce and fill with chic 191 calories per serving: 5 grams fat, 226 mg sodium, 50 mg cholesterol.

COMMENTS: Inspired by the northern Italian dish vitello tonnato, or veal in tuna sauce, this sandwich features the unusual combination of chicken or turkey with creamy tuna sauceand roasted peppers. Source: Eating Well Magazine - July/August, 1992 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH

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