Recipe - Cool Chicken Salad Shells

Uncooked jumbo macaroni
shells
5 Frozen artichoke hearts
3 tablespoon Reducedfat mayonnaise
2 tablespoon Nonfat Italian dressing
One fourth teaspoon Onion powder
1 cup Chopped cooked chicken
breast, boned
One fourth cup Finely chopped red bell
pepper
2 tablespoon Chopped ripe olives
6 Fresh basil leaves

Cook macaroni in boiling water 3 minutes. Add artichoke hearts; reduce
heat, and simmer 7 minutes or until tender. Drain and rinse under cold
water; drain well. Set shells aside; chop artichoke hearts.

Combine mayonnaise, dressing, and onion powder in a bowl, and stir well.

Add artichokes, chicken, bell pepper, and olives, and stir well. Line each
shell with a basil leaf; stuff with 3 tablespoons chicken mixture. Place in
an airtight container; cover and chill. Yield: 2 servings (serving size: 3
stuffed shells).

Per serving: 402 Calories; 14g Fat (29% calories from fat); 39g Protein;
37g Carbohydrate; 70mg Cholesterol; 644mg Sodium

Recipe by: Cooking Light, May 1995, page 130

Posted to MCRecipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.