Low Fat Asian Chicken Pasta Salad Recipe

Ingredients

8 ounces orzo

-- small shells or other small pasta

3 tablespoons red wine vinegar

1 1/2 tablespoon prepared chili sauce

1 tablespoon reduced-sodium soy sauce

1 tablespoon sesame oil

-- or vegetable oil

1 tablespoon grated peeled gingerroot

2 teaspoons teriyaki sauce

2 cups cubed cooked skinless chicken breast

4 ounces spinach leaves, stem removed

-- sliced into strips

1/2 cup bean sprouts

1/2 red bell pepper

-- seeds and rib removed

-- cut into strips

2 green onions, sliced

3 tablespoons slivered almonds, toasted

Method

1.Prepare pasta according to package directions; drain and transfer to bowl.

2.Meanwhile, in small bowl, mix together vinegar, chili sauce, soy sauce, oil, ginger and teriyaki sauce; whisk well.

To pasta in bowl, add chicken, spinach, sprouts, bell pepper and green onions; toss to combine.

Toss dressing with pasta mixture; refrigerate 2 hours, or until ready to serve.

Sprinkle with almonds.

Makes 4 servings.

Preparation time: 25 minutes.

Cooking time: 10 minutes.

Chilling time: 2 hours or longer.

Per serving: About 435 cal, 15 g pro, 29 g car, 10.

8 g fat, 22% cal from fat, 90 mg chol, 241 mg sod.

Cooks Comments and Tips