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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Are you as tired of all the cream cheese and sour cream dishes as I am this holiday season? Looking for something LIGHT? Try this recipe! No cream cheese, sour cream or mayo in sight! This recipe comes from the Light & Tasty magazine. I had to post it because it is FANTASTIC! I loved it! You should try it if you need a break (like I did) and want something light! This does the trick! (I sometimes double the dressing!) Ingredients:
2 tablespoons cider vinegar |
2 tablespoons soy sauce |
4 1/2 teaspoons olive oil (divided) or 4 1/2 teaspoons canola oil (divided) |
1 tablespoon sugar |
1 garlic clove, minced |
1 medium onion, coarsley chopped |
1 medium green pepper, cut into 1/2 inch pieces |
1 medium sweet red pepper, cut into 1/2 inch pieces |
1/2 lb fresh mushrooms, sliced |
3/4 lb boneless skinless chicken breast, cut into cubes |
4 cups cooked rigatoni pasta or 4 cups pasta |
4 cups torn romaine lettuce |
1 (11 ounce) can mandarin oranges, drained |
1 (6 ounce) can pitted black olives, drained |
Directions:
1. In a jar with a tight fitting lid, combine the vinegar, soy sauce, 1& 1/2 tsp oil, sugar, and garlic; shake well.
2. In a non-stick skillet, sauté onion, peppers and mushrooms in 1 1/2 tsp oil until vegetables are tender.
3. Remove vegetables from skillet and keep warm.
4. In same skillet, cook chicken in remaining 1 1/2 tsp of oil till juices run clear; drain.
5. In a large bowl combine cooked pasta, romaine lettuce, oranges, olives, cooked peppers, mushrooms and onions and chicken.
6. Pour dressing over all and toss well.
7. Serve immediately.
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