member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Phyllis_aka_Filus.      

Recipe Categories:

    Curried Chicken & Pasta Salad


    Source of Recipe


    Diabetic Cooking – 2002

    Recipe Introduction


    Plan ahead…needs to chill at least 1 hour up to 24 hours

    Exchanges
    Serves: 2

    1/4 c. fat-free reduced-sodium chicken broth
    1 tsp. cornstarch
    1/2 tsp. curry powder
    1 tsp. reduced-sodium soy sauce
    1/8 tsp. crushed red pepper
    Nonstick cooking spray
    1 green onion, sliced
    1 clove garlic, minced
    1 c. broccoli florets
    1/3 c. carrot slices
    1 tsp. olive oil
    4 oz. boneless skinless chicken breast, cut into bite-sized pieces
    2/3 c. cooked small shell pasta
    1/2 c. sliced celery
    1/3 c. dried cranberries OR tart cherries
    1/4 c. fat-free Honey Dijon salad dressing
    2 lettuce leaves

    Stir together the first 4 ingredients. Set aside. Spray nonstick wok or medium nonstick skillet with cooking spray. Heat over medium-high heat. Add onions and garlic; stir-fry 1 minute. Remove from wok to bowl. Add broccoli and carrots; stir-fry 2-3 minutes or until crisp-tender. Remove to bowl. Add oil and chicken; stir-fry 2-3 minutes or until no longer pink. Stir broth mixture; add. Cook and stir until sauce comes to a boil and thickens slightly. Add to vegetable mixture. Cool 15 minutes. Toss chicken mixture and remaining ingredients. Cover and refrigerate from 1 to 24 hours. Serve on lettuce leaves.

    One serving equals: 322 calories (11% from fat)…4 gm fat (1 gm saturated)…55 gm carbohydrate…29 mg cholesterol…18 gm protein…517 mg sodium +++ Exchanges: 3 starch…1 lean meat…2 vegetable

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â