Title: Chicken-Pasta Salad with Roasted Red Pepper D
Categories: Salad Diabetic Chicken Pasta
Yield: 4 Servings

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
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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