Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Low Fat Pasta Salad with Chicken, Mint, and Dill


1 (8-ounce) carton plain fat-free yogurt
1 tablespoon minced fresh or 1 teaspoon dried dill
1 tablespoon minced fresh mint or 1 teaspoon dried mint flakes
1 tablespoon coarse-grained mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups cooked fusilli (about 6 ounces uncooked twisted spaghetti)
2 cups skinned, cubed roasted chicken breast (about 8 ounces)
1 cup diced green bell pepper
1 cup diced tomato
1/2 cup thinly sliced green onions
1 (14-ounce) can quartered artichoke hearts, drained

Combine yogurt, dill, mint, mustard, Worcestershire sauce, pepper and salt in a large bowl; stir well. Add pasta and remaining ingredients; toss gently to coat.

Yield: 5 servings (serving size: 1-1/2 cups).

Nutritional Information:
CALORIES 281 (11% from fat); FAT 3.5g (sat 0.8g, mono 0.9g, poly 0.9g); PROTEIN 25g; CARB 37.6g; FIBER 2.6g; CHOL 44mg; IRON 3.3mg; SODIUM 314mg; CALC 148mg




STACKS, The Art of Vertical Food

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