ITALIAN CHICKEN PASTA SALAD
1/2 cup Kraft Fat free Italian Dressing
1 cup (5 ounces) diced cooked chicken breast
1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained
1/2 cup (one 2-ounce jar) chopped pimiento, drained
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
2 cups cooked spinach or tri-colored rotini pasta, rinsed and drained
1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat mozzarella cheese
In a large bowl, combine Italian dressing and chicken. Stir in
mushrooms, pimiento, parsley, and rotini pasta. Add mozzarella cheese.
Mix well to combine. Cover and refrigerate for at least 30 minutes.
Gently stir again just before serving.
Serves 4 (1 cup) - Each serving equals:
HE: 1 3/4 Pr, 1 Br, 1/2 Ve, 8 OC
191 Calories, 3 gm Fa, 18 gm Pr, 23 gm Ca, 471 mg So, 83 mg Cl, 2
gm Fi
DIABETIC: 1 1/2 Mt, 1 St/C, 1/2 Ve
HINTS: 1. If you don't have leftovers, purchase a chunk of cooked
chicken breast from your local deli
2. 1 1/2 cups uncooked rotini pasta usually cooks to about 2 cups.
