Mediterranean Chicken And Pasta Salad Low Gi Lowfat Recipes
SKINNY MEDITERRANEAN-STYLE CHICKEN AND PASTA
44% fewer calories • 76% less fat • 83% less sat fat than the original recipe. Have a few minutes? Create a taste of the Mediterranean with deliciously easy ingredients.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.
- Pour chicken mixture over pasta. Top with feta cheese; toss to coat.
Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 45 mg, Fiber 4 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 7 g, TransFat 0 g
MEDITERRANEAN CHICKEN AND PASTA SALAD (LOW GI, LOWFAT)
From "The Good Carb Cookbook", posted for safe keeping. Note: Cooking time = refrigeration time. Note: 5/8 cups dressing is 1/2 cup plus 2 tablespoons.
Provided by Treewoman
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the dried tomatoes and water in a small pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 2 minutes or until the tomatoes are soft and the liquid is absorbed. Set aside to cool to room temperature.
- Cook the pasta al dente according to package directions. Drain, rinse with cool water and drain again.
- Put the cooked pasta in a medium sized bowl. Add the tomatoes, chicken, artichoke hearts, olive and scallions; toss to mix well. Pour 1/4 cup of the dressing over pasta mixture, and toss to mix well. Cover the pasta mixture and refrigerate for at least 2 hours.
- When ready to serve, place the romaine in a large bowl and add the pasta mixture, the remaining dressing, and, if desired, the walnuts. Toss to mix well. Sprinkle the Parmesan cheese over the salad and toss again. Serve immediately.
Nutrition Facts : Calories 223.1, Fat 6.9, SaturatedFat 1.8, Cholesterol 31.7, Sodium 670.9, Carbohydrate 33.3, Fiber 7.4, Sugar 5.2, Protein 9.7
ALMOND-DILL CHICKEN SALAD (LOWFAT AND VERY LOW GI)
From "The Good Carb Cookbook", posted for safe-keeping. Note: you can substitute 3 (6oz) cans of chicken breast (drained) for the fresh chicken. Cook times = refrigeration time.
Provided by Treewoman
Categories Lunch/Snacks
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken, water chestnuts, celery, almonds and scallions in a large bowl and toss to mix well.
- Put the mayonnaise, sour cream, dill and white pepper in small bowl and stir to mix well.
- Add the mayonnaise mixture to the chicken mixture and toss to mix well. Stir in a little more mayonnaise if the mixture seems too dry.
- Cover the salad and chill for at least 2 hours before serving. Use as a sandwich filling, serve over a bed of fresh greens, or use to fill a cantaloupe or avocado half.
Nutrition Facts : Calories 205.6, Fat 9.7, SaturatedFat 1.5, Cholesterol 37.4, Sodium 162.3, Carbohydrate 15.5, Fiber 2.9, Sugar 4.4, Protein 15.3
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