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Categories:
macaroni frozen artichoke mayonnaise nonfat Italian dressing onion powder chicken red bell pepper olives fresh basil
Viewed: 44 - Published at: a year agoIngredients
- 6 uncooked jumbo macaroni shells
- 5 frozen artichoke hearts
- 3 tablespoons reduced-fat mayonnaise
- 2 tablespoons nonfat Italian dressing
- 1/4 teaspoon onion powder
- 1 cup chopped cooked chicken breast (about 6 ounces skinned, boned chicken breast)
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons chopped ripe olives
- 6 fresh basil leaves
Method
- 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.
