Blackened Chicken Pasta Salad
Serve with tall glasses of iced tea.

Servings: 8

• 1 pound medium shells or another medium pasta shape, uncooked
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon spicy Creole seasoning (1-2 tablespoons)
• 1 teaspoon vegetable oil
• 1 1/2 cups fat-free mayonnaise
• 3 tablespoons minced fresh parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 2 teaspoons capers, drained (optional)
• 1 teaspoon anchovy paste (optional)
• 1 cup chopped tomatoes
• 1/2 cup sliced green onions
• 1/2 cup chopped green pepper

Prepare pasta according to package directions. Drain and rinse under cold water; drain again.

Rub chicken with Creole seasoning. Coat a large, heavy skillet with cooking spray. Add oil and place over medium-high heat until hot. Add chicken and cook 5 to 7 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool. Cut chicken into 1/2-inch pieces and set aside.

Combine mayonnaise, parsley, chives, lemon juice, mustard, capers and anchovy paste; mix well. In a large bowl, combine pasta, chicken, mayonnaise mixture, tomatoes, onions, and pepper. Cover and chill thoroughly.

Per Serving: 337 Calories; 3g Fat (9.1% calories from fat); 1g Saturated Fat; 21g Protein; 55g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 742mg Sodium. Exchanges: 3 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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