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Ingredientes
- 8 ounce elbow macaroni -- uncooked
- 1 c. cooked and minced chicken breast
- 1/2 c. evaporated skimmed lowfat milk
- 3 Tbsp. white wine vinegar
- 2 Tbsp. minced green onions
- 1 Tbsp. vegetable oil
- 1 Tbsp. minced pimientos
- 2 tsp sugar
- 1 tsp dry dill weed
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/4 tsp grnd black pepper
Direcciones
- Cook macaroni according to package directions, omitting salt and fat. Drain; rinse in cool water, and drain again. Combine macaroni and chicken in a large bowl; set aside. Combine lowfat milk and remaining ingredients in a small jar; cover tightly and shake vigorously. Pour over macaroni mix; toss gently. Cover; refrigerate2 hrs. 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 5 servings | |
| Calories 298 | |
| Calories from Fat 75 | 25% |
| Total Fat 8.45g | 11% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.12g | |
| Cholesterol 29mg | 10% |
| Sodium 384mg | 16% |
| Potassium 227mg | 6% |
| Total Carbs 36.83g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.8g | 3% |
| Protein 17.28g | 28% |
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