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| INGREDIENTS |
| 2 cups |
cooked whole wheat blend pasta (or regular pasta) |
| 1 cup |
roasted skinless chicken breast meat, cubed |
| 2 |
stalks celery, finely diced |
| 1 |
large apple, peeled, cored, and chopped |
| ½ cup |
seedless grapes, halved |
| 1 can |
(6 oz.) pineapple tidbits in juice, drained |
| 3 tbsp. |
light mayonnaise |
| 3 tbsp. |
fat free sour cream |
| 1 tbsp. |
fat free half-and-half or low fat milk |
| 1½ tsp. |
sugar |
| ¼ tsp. |
salt (optional) |
| 1 |
pinch ground black pepper |
| 1 |
pinch ground nutmeg |
| 4 |
lettuce leaves, washed and dried |
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| RECIPE |
- Chill pasta and chicken thoroughly.
- In a large bowl, mix together the chicken, celery, apples, grapes, pineapple, mandarin oranges, and pasta.
- In a small bowl, whisk together the light mayonnaise, fat free sour cream, fat free half-and-half or low fat milk, sugar, salt (if desired), pepper, and nutmeg.
- Pour mayonnaise mixture into pasta mixture and toss to dress.
- Cover and refrigerate for 1 hour to bring flavors together.
- Serve on bed of lettuce.
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| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
2
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| NUTRITION FACTS |
| |
| Calories |
272 |
|
| Total Fat |
6 g |
|
| Sodium |
148 mg |
|
| Total Carbohydrates |
41 g |
|
| Fiber |
4 g |
|
| Protein |
16 g |
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