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Chicken-pasta Salad With Roasted Red Pepper D

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN-PASTA SALAD WITH ROASTED RED PEPPER D
 Categories: Miamiherald, Meat/poul, Salads, Diabetic
      Yield: 4 Servings
 
MMMMM----------------------FOR THE DRESSING---------------------------
      1    7 oz jar sweet red peppers
           -drained
    1/4 c  Olive oil
      3 tb White wine vinegar
        ds Cayenne pepper
    1/4 ts Salt

MMMMM-----------------------FOR THE SALAD----------------------------
    1/2 lb Penne or small pasta shells
      2 c  Diced cooked chicken
     12    Cherry tomatoes; halved
           Fresh basil or parsley for
           -garnish
           Lettuce leaves
 
   Make the dressing: In a blender container of food processor bowl,
  combine all ingredients and process until nearly smooth. Chill for up
  to one day.
  
   Make the salad: Prepare pasta as directed on label. Drain in
  colander and rinse under cold running water. Let drain foir 5 to 10
  minutes. In a large bowl, combine pasta, chicken and dressing,
  tossing to coat, Garnish with tomatoes and basil or parsley.
  Refrigerate until serving time. Serve at room temperature or slightly
  chilled in a lettuce-lined dish.
  
  Nutritonal info per serving: 452 cal; 26g pro, 50g carb, 17g fat(33%)
  Exchanges per serving: 1.2 veg, 2.8 bread, 2 meat, 2.7 fat
  
  Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96
 
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