Curried Chicken And Pasta Salad

Recipe Ingredients

1/4 cup	59ml	Fat-free reduced-sodium chicken broth
1 teaspoon	5ml	Cornstarch
1/2 teaspoon	2.5ml	Curry powder
1 teaspoon	5ml	Reduced-sodium soy sauce
1/8 teaspoon	0.6ml	Red pepper flakes
		Nonstick cooking spray - as needed
1		Green onion - sliced
1		Garlic clove - minced
1 cup	146g / 5.1oz	Broccoli florets
1/3 cup	36g / 1.3oz	Carrot slices
1 teaspoon	5ml	Olive oil
4 oz	113g	Boneless skinless chicken breast - cut bite size
2/3 cup	157ml	Cooked small shell pasta
1/2 cup	55g / 1.9oz	Sliced celery
1/3 cup	20g / 0.7oz	Dried cranberries or tart cherries
1/4 cup	59ml	Fat-free honey Dijon salad dressing
		Salt - to taste
2		Lettuce leaves

Recipe Instructions

Stir together broth, cornstarch, curry powder, soy sauce and red pepper. Set aside.

Spray nonstick wok or medium nonstick skillet with cooking spray. Heat over medium-high heat. Add onion and garlic; stir-fry 1 minute. Remove from wok to bowl.

Add broccoli and carrots to wok; stir-fry 2 to 3 minutes or until crisp-tender. Remove from wok to bowl.

Add oil to wok; add chicken and stir-fry 2 to 3 minutes or until no longer pink. Stir broth mixture. Add to wok. Cook and stir until sauce comes to a boil and thickens slightly. Add to vegetable mixture. Cool 15 minutes.

Toss chicken mixture, pasta, celery, cranberries and salad dressing. Season to taste with salt. Cover and refrigerate 1 to 24 hours. Serve on lettuce leaves.

This recipe yields 2 servings.

Exchanges Per Serving: 3 Starch, 1 Meat, 2 Vegetable.

Nutrition Facts: Calories 322; Calories from fat 11%; Total Fat 4g; Saturated Fat 1g; Protein 18g; Carbohydrates 55g; Cholesterol 29mg; Sodium 517mg; Dietary Fiber 5g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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