Cool chicken salad shells
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Uncooked jumbo macaroni shells | ||
| 5 | Frozen artichoke hearts | |
| 3 | tablespoons | Reduced-fat mayonnaise |
| 2 | tablespoons | Nonfat Italian dressing |
| ¼ | teaspoon | Onion powder |
| 1 | cup | Chopped cooked chicken breast, boned |
| ¼ | cup | Finely chopped red bell pepper |
| 2 | tablespoons | Chopped ripe olives |
| 6 | Fresh basil leaves | |
Directions
Cook macaroni in boiling water 3 minutes. Add artichoke hearts; reduce heat, and simmer 7 minutes or until tender. Drain and rinse under cold water; drain well. Set shells aside; chop artichoke hearts.
Combine mayonnaise, dressing, and onion powder in a bowl, and stir well.
Add artichokes, chicken, bell pepper, and olives, and stir well. Line each shell with a basil leaf; stuff with 3 tablespoons chicken mixture. Place in an airtight container; cover and chill. Yield: 2 servings (serving size: 3 stuffed shells).
Per serving: 402 Calories; 14g Fat (29% calories from fat); 39g Protein; 37g Carbohydrate; 70mg Cholesterol; 644mg Sodium Recipe by: Cooking Light, May 1995, page 130 Posted to MC-Recipe Digest V1 #407 by igor@... on Jan 28, 1997.