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Cool Chicken Salad Shells

Recipe By :Cooking Light, May 1995, page 130
Serving Size :2
Cuisine :
Main Ingred. :
Categories :*Italian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
uncooked jumbo macaroni shells
5 frozen artichoke hearts
3 tablespoon reduced-fat mayonnaise
2 tablespoon nonfat Italian dressing
1/4 teaspoon onion powder
1 cup chopped cooked chicken breast --boned
1/4 cup finely chopped red bell pepper
2 tablespoon 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).

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