Title: Cool Chicken Salad Shells
Categories: Pasta
Yield: 2 Servings

Uncooked jumbo macaroni
-shells
5 Frozen artichoke hearts
3 tb Reduced-fat mayonnaise
2 tb Nonfat Italian dressing
1/4 ts Onion powder
1 c Chopped cooked chicken
-breast, boned
1/4 c Finely chopped red bell
-pepper
2 tb 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 MC-Recipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.