---------- Recipe via Meal-Master (tm) v8.03
 
      Title: CHICKEN-PASTA SALAD WITH ROASTED RED PEPPER D
 Categories: Miamiherald, Meat/poul, Salads, Diabetic
      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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