Makes 4 servings
1 can (or 14 1/2 oz) chicken broth
1/2 cup nonfat plain yogurt
1/4 cup grated Parmesan cheese
1 teaspoon dried dill weed or dried basil leaves, crushed
3 cups hot cooked corkscrew macaroni (about 21/2 cups dry), cooked without salt
1 cup cherry tomatoes cut in half
1 cup frozen peas
1/2 cup sliced mushrooms (about 2 oz)
1 small red onion, chopped (about 1/2 cup)
2 cups cubed cooked chicken
Lettuce leaves
1. In medium bowl, with fork, mix broth, yogurt, cheese, and dill weed.
2. In large shallow nonmetallic dish toss macaroni, tomatoes, peas, mushrooms, onion, chicken, and broth mixture until evenly coated. Refrigerate at least 4 hours or overnight, stirring occasionally. Serve on lettuce. If desired, garnish with additional tomato.
EXCHANGES
Starch 2
Vegetable 1
Meat, very lean 4
Fat 1/2
PYRAMID SERVINGS
Starch 2
Meat 2
Vegetable 1
NUTRITION FACTS
Calories 353(69 calories from fat)
Fat 8 g
Saturated Fat 3 g
Cholesterol 68 mg
Sodium 457 mg*
Carbohydrate 37 g
Dietary Fiber 4 g
Sugars 8 g
Protein 32 g
* >400 mg of sodium
Starch 2
Vegetable 1
Meat, very lean 4
Fat 1/2
PYRAMID SERVINGS
Starch 2
Meat 2
Vegetable 1
NUTRITION FACTS
Calories 353(69 calories from fat)
Fat 8 g
Saturated Fat 3 g
Cholesterol 68 mg
Sodium 457 mg*
Carbohydrate 37 g
Dietary Fiber 4 g
Sugars 8 g
Protein 32 g
* >400 mg of sodium
