---------- 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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