Diabetic Cooking

Salads

Garden Pasta Salad

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Ingredients

  • 6 cups (about 12 ounces) cooked penne pasta
  • 2 cups shredded cooked boneless skinless chicken breasts
  • 3/4 cup chopped red onion
  • 3/4 cup chopped red or green bell pepper
  • 3/4 cup sliced zucchini
  • 1 can (4 ounces) sliced black olives, drained
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt (optional)
  • 1 can (10 3/4 ounces) condensed reduced-fat reduced-sodium cream of chicken soup, undiluted
  • 1/2 cup lemon juice
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh basil (optional)
  • 1/4 cup chopped fresh parsley (optional)

Directions

Combine pasta, chicken, onion, bell pepper, zucchini, olives, red pepper flakes and salt in large bowl; toss lightly.

Combine soup and lemon juice in small bowl; mix well. Pour soup mixture over pasta salad; mix well.

Sprinkle with Parmesan cheese, basil, and parsley.

Yield: 8 servings. Serving size: 1 1/4 cups salad.

Nutrition Facts Per Serving:
Calories: 286, Carbohydrates: 33 g, Protein: 18 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 36 mg, Sodium: 886 mg, Fiber: 3 g

Exchanges per serving: 2 Bread/Starch, 1/2 Fat, 2 Meat.


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