Title: Cool Chicken Salad Shells
Categories: Pasta Poultry
Yield: 2 Servings

		Uncooked jumbo macaroni shells
5		Frozen artichoke hearts
3	tb	Reduced-fat mayonnaise
2	tb	Nonfat italian dressing
1/4	ts	Onion powder
1	c	Chopped cooked chicken breast, bone
1/4	c	Finely chopped red bell pepper
2	tb	Chopped ripe olives
6		Fresh basil leaves

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; d rain 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).

~ - - - - - - - - - - - - - - - - - Contributor: Cooking Light, May 1995, page 130 Preparation Time: 0:21

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