Packed with veggies, chicken, whole wheat pasta and just the right amount of heat, this main-dish salad is special and tasty.
—NICOLE FILIZETTI JACKSONVILLE, FL
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
3 cups uncooked whole wheat spiral pasta
2 cups cubed cooked chicken breast
2 cups fresh broccoli florets
1 1/2 cups fresh sugar snap peas, trimmed and halved
1 can (8 ounces) bamboo shoots
1 small sweet red pepper, chopped
3 tablespoons rice vinegar
3 tablespoons peanut oil
3 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, broccoli, peas, bamboo shoots and red pepper.
2. In a small bowl, whisk the remaining ingredients. Pour over chicken mixture; toss to coat. Drain pasta and rinse in cold water; add to salad.
PER SERVING 1 2/3 cups equals 321 cal., 14 g fat (2 g sat. fat), 36 mg chol., 344 mg sodium, 29 g carb., 6 g fiber, 21 g pro. Diabetic Exchanges: 2 lean meat, 2 fat, 1 1/2 starch, 1 vegetable.