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Entrees: Charleston Chicken Pasta


3 T. light mayonnaise
2 T. fat-free sour cream
1 tsp. lemon juice
4-6 boneless, skinless grilled chicken breasts (1 lb.) (seasoned with a garlic & pepper blend or garlic powder, black pepper and salt if desired)
1/2 C. shredded smoked mozzarella, packed
1/2 C. finely chopped celery
1/2 C. chopped green onions
1 C. grape tomato halves
1 tsp. finely chopped parsley (parsley flakes can also be used)
3 C. cooked, drained and cooled whole wheat linguini pasta (or any desired shape)
Salt and pepper to taste (optional)


Combine mayo, sour cream, and lemon juice in a small bowl and stir to blend. Cut the chicken breasts each into 1/4 inch thick slices (should be around 3 1/2 C. of chicken strips). Add chicken, mozzarella, celery, green onions, tomatoes, parsley and cooked noodles into a large serving bowl and toss to blend. Drizzle the mayo mixture over the chicken noodle mixture and toss to blend the dressing with the ingredients. Add salt and pepper to taste if desired. Cover and store in the refrigerator until right before it is being served.

Serves: 4

Exchanges or food group servings: 1 1/2 STARCH, 1/2 VEG, 1 FAT, 3 1/2 LEAN MEAT

Nutrients per serving: CALS 370; PROTEIN 36.6g; CARBS 34g; FIBER 4.0g; TOT FAT 10.6g; SAT FAT 2.8g; SODIUM 495mg

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