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Diabetic Low Fat Chicken Pasta Salad


12 ounces tricolor pasta, 1 box
2 skinless boneless chicken breast halves, cooked and shredded
3/4 cup light mayonnaise, I use Hellman's seasoned salt, to taste
pepper, to taste
1 cup shredded carrots, optional
1 10-ounce package salad greens, optional, for serving bed

Boil pasta for minimum time listed on package. Drain, then rinse with cold water to cool pasta down. Drain thoroughly. Mix shredded chicken together with mayonnaise and seasonings in large serving bowl or tupperware-type container. Stir in pasta and carrots then refrigerate until serving time.

Makes 4 servings.

Per serving:
405 Calories (kcal); 9g Total Fat; (19% calories from fat); 21g Protein; 60g Carbohydrate; 40mg Cholesterol; 253mg Sodium

Food Exchanges:
3 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.