- 6 ounces fettuccine, uncooked, broken in half
- 2 cups broccoli flowerets
- 1 cup sliced carrots
- 1 cup sliced celery
- 1/2 cup commercial fat-free creamy Italian salad dressing
- 1/2 teaspoon pepper
- 12 cherry tomatoes, halved
- 3/4 pound cooked chicken, turkey, beef, or pork
Cook fettuccine according to package directions, omitting salt and oil. Drain and rinse under cold water; drain again and set aside. Meanwhile, cook broccoli, carrots, and celery in a small amount of boiling water or steam until crisp-tender, about 5–6 minutes. Drain and plunge vegetables into cold water for 1 minute; drain again. Combine cooked fettuccine and vegetables in large bowl. Add dressing and pepper and stir well. Gently fold in tomatoes. Cut meat into bite-size pieces or strips and arrange over salad. Serve immediately, or chill until serving time.
Note: Other vegetables may be substituted for those listed, if desired.
Yield: about 8 cups.
Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 170 calories, Carbohydrates: 20 g, Protein: 17 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 196 mg, Fiber: 2 g
Exchanges per serving: 1 starch, 1 vegetable, 2 very lean meat. Carbohydrate choices: 1.
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.