Italian Chicken Pasta Salad

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from " Healthy Exchanges " newsletter June 2001

If you are partial to chicken, then I suggest this be the first one you

try. After one bite, everyday chicken salad will never be the same

again!

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.

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

Opinions expressed are solely

my own and should not be

mistaken for

Professional advice.