Dinner ready in 15 minutes! Enjoy this pasta and chicken salad served with watermelon wedges.
cups uncooked mini penne pasta or other small pasta (about 6 oz)
cups cut-up cooked chicken breast
cup red grapes, cut in half
medium green onions, sliced (1/2 cup)
cup reduced-calorie mayonnaise or salad dressing
tablespoons fat-free (skim) milk
tablespoon Dijon mustard
watermelon wedges, 1 inch thick
cup sliced almonds, toasted*
Cook and drain pasta as directed on package. Rinse with cold water; drain.
In large bowl, mix pasta, chicken, grapes and onions. In small bowl, mix mayonnaise, milk, mustard and salt; stir into pasta mixture.
To serve, place 3 watermelon wedges on each of 6 dinner plates. Divide salad evenly among watermelon wedges. Sprinkle with almonds.
*To toast almonds, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.
The pasta salad can be made ahead and refrigerated. Arrange watermelon wedges with the salad just before serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.