When the summer heats up, fix these pasta shells for dinner. They're bursting with chicken and melon in a creamy dressing.
- Makes: 2 servings
- Start to Finish: 25 mins
medium cantaloupe, halved and seeded
dried jumbo macaroni shells
ounces chopped cooked chicken breast
cup diced honeydew melon
tablespoons plain fat-free yogurt
tablespoon lemon juice
teaspoons chopped fresh chives
teaspoon Dijon-style mustard
Fresh thyme sprigs (optional)
- Cut the cantaloupe half into thirds; cover and chill two of the wedges. Peel and dice remaining wedge; set aside.
- Cook macaroni shells according to package directions. Drain and rinse with cold water. Drain again; set aside.
- In a small bowl, combine diced cantaloupe, chicken, honeydew, yogurt, lemon juice, chives, and mustard. Spoon about 1/4 cup of the mixture into each pasta shell. Arrange two filled shells and a chilled cantaloupe wedge on each of two serving dishes. If desired, garnish with thyme sprigs.
Nutrition Facts (Chicken-and-Melon-Stuffed Shells)
- Per serving:
- 176 kcal cal.,
- 2 g fat
- 26 mg chol.,
- 55 mg sodium,
- 28 g carb.,
- 2 g fiber,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
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