One thing I miss when I'm trying to count calories, points, etc. is cold macaroni salad. Granted, it's the tuna kind, but this is a very easy-to-make chicken version that even Mr. F liked. (I can't get him to try cold pasta salads, but since this didn't look like one, he gave it a go and was pleasantly surprised. He asked for more. ;)
My version, as pictured, is a little different than the recipe listed below. I left out the olives and used canned no-salt-added chicken breast, as well as regular Italian dressing. Sometimes I just don't have the patience for shredding chicken breasts.
INGREDIENTS:
6 uncooked jumbo pasta shells (not macaroni)
3 Tbs light mayo
2 Tbs fat-free Italian dressing
1/4 tsp onion powder
1 c. chopped cooked chicken breast
2/3 c. drained canned chopped artichoke hearts
1/4 c. finely chopped red bell pepper
2 Tbs chopped ripe olives
6 fresh basil leaves
INSTRUCTIONS:
Prepare chicken salad filling first. Combine the mayo, Italian dressing, and onion powder in a medium bowl and stir well. Add in the chicken, artichokes, bell pepper, and olives and stir well.
Cook the pasta shells for about 10-13 minutes according to package directions and drain well.
Line each shell with a fresh basil leaf and then add in about 2-1/2 to 3 Tbs of chicken salad mixture. You can serve at room temperature or chill well before serving. Top with some salt and pepper and serve atop a bed of lettuce.
YIELDS: 6 shells or 2 servings of 3 shells each
POINTS: 8
Nutritional Information: 306 calories (25% from fat); 24.5g protein; 8.4g fat (2.3g saturated); 31.1g carbs; 2.7g fiber; 81mg cholesterol; 3.1mg iron; 624mg sodium; 62mg calcium
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