4 ounces packaged dried corkscrew
macaroni ( about 1 cup)
8 ounces skinless, boneless
chicken breasts
Nonstick spray coating
1/8 tsp salt
1/8 tsp pepper
4 plum tomatoes, halved
lengthwise and sliced
1 small zucchini and or/
yellow summer squash, halved lengthwise, sliced
1/4 cup sliced green onions
2/3 cup reduced-calorie
or fat-free clear Italian salad dressing
1/4 cup snipped fresh basil
Cook macaroni according to
package directions, except omit any oil and use
1/4 tsp salt. Drain pasta.
Rinse with cold water. Drain.
Rinse chicken; pat dry with
paper towels. Cut chicken into 1-inch
pieces. Spray an unheated
large skillet with nonstick coating.
Preheat over medium-high
heat. Add the chicken and stir fry for
3-4 minutes or till chicken
is no longer pink.
Sprinkle with the salt and
pepper. Remove chicken from heat.
In a large bowl, toss together
cooked macaroni, chicken, tomatoes, zucchini,
and green onions. Drizzle
with salad dressing. Sprinkle with basil. Toss
to coat. Cover and refrigerate
at least 2 hours or up to 6 hours.
Toss before serving. Makes
6 servings.
Nutritional Facts per
serving: 153 calories, 4 g total fat, (1 g saturated fat) 22
mg cholesterol,
277 mg sodium, 18 g carbohydrate,
1 g fiber, 10 g protein
Exchanges: 1 Starch, 1 Lean
meat, 1 Vegetable
