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Receta Fusilli Chicken Salad With Tropical Fruit Dressing

Name: Fusilli Chicken Salad With Tropical Fruit Dressing
Ingredients: 4 quart Water; 8 ounce Fusilli; 1 c. Juice packed pineapple chunks, with 1/4 c. juice reserved; 1/2 c. Non fat mayonaise; 2 tsp Brown sugar; 1 tsp Curry pwdr; 1 c. Liquid removed, juice packed madarin orange sections; 2 x Cooked skinless chicken breasts cutlets, about 4 ounces each, cut into thin strips; 1/2 c. Minced green bell pepper; 2 x Scallions, minced

de Global Cookbook

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Ingredientes

4 quart Water
8 ounce Fusilli
1 c. Juice packed pineapple chunks, with 1/4 c. juice reserved
1/2 c. Non fat mayonaise
2 tsp Brown sugar
1 tsp Curry pwdr
1 c. Liquid removed, juice packed madarin orange sections
2 x Cooked skinless chicken breasts cutlets, about 4 ounces each, cut into thin strips
1/2 c. Minced green bell pepper
2 x Scallions, minced

Direcciones

Pasta twists are tossed with chicken, mandarin oranges, pineapple chunks, and green bell pepper in a pineapple-curry dressing. Yeild 4 servings.
Bring water to a rapid boil in a large, covered pot. Slowly stir in pasta.
return water to a boil. Stir pasta with a long handled wooden fork to prevent it from sticking together. Follow cooking time recommendations on package. Pasta should be cooked through but still hard. Check for doneness by biting into a piece of pasta rinsed in cool water. Drain cooked pasta in a colander in the sink. alow to cold to room temperature.
Combine reserved pineapple juice, mayonnaise, brown sugar and curry pwdr in a large bowl.
Stir in fusilli, pineapple chunks, mandarin oranges, chicken, green bell pepper and scallions and mix well. Refrigeratefor 1 hour before serving.