Back 1 Tbsp. / 15 mL Watkins
Chicken Soup Base
8 oz. / 227 g Vegetable Rotini (mixed green and red corkscrew
pasta)
1 Jar (6 oz. / 170 g) Marinated Artichoke Hearts, undrained
1 pound / 454 g Surimi (fish and crab blend), shredded or sliced
1 Cup / 250 mL Fresh Cauliflower Florets
1 Cup / 250 mL Small Broccoli Florets
1 Cup / 250 mL Shredded Reduced-Fat Monterey Jack Cheese
1/2 Cup / 125 mL Sliced Green Onions
1 Cup / 250 mL Non-Fat Mayonnaise
1/2 Cup / 125 mL Buttermilk
1-1/2 teas. / 7.5 mL Watkins Chicken Soup Base
1 teas. / 5 mL Watkins Garlic Granules
1/2 teas. / 2.5 mL Watkins Onion Granules
1/2 teas. / 2.5 mL Watkins Black Pepper
1/2 teas. / 2.5 mL Watkins Thyme
Lettuce Leaves
Cook rotini per package directions, substituting the soup base for salt called for in directions. Drain, rinse with cold water and drain again. Combine rotini and all of the remaining ingredients, except lettuce, in large bowl; toss to mix. (More buttermilk may be added to obtain desired consistency.) Serve on a bed of lettuce. Makes 4 servings
Nutritional Information
Per Serving:
Calories 533, Protein 34g, Carbohydrates 70g, Sodium 1980mg, Fat
10g, Saturated Fat 4g, Cholesterol 42mg, Dietary Fiber 7g
© Copyright 1999 The Rising
Stars Team
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