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How to Make Flan
Peruvian Arroz con Pollo
Italian Chop Salad in Shells
package (16 ounces) jumbo pasta shells
cups chopped romaine
cup chopped fresh basil leaves
cup coarsely chopped cooked chicken
large tomato, coarsely chopped (1 cup)
medium cucumber, coarsely chopped (3/4 cup)
package (3 ounces) Italian salami, chopped
cup roasted garlic Italian vinaigrette
Cook pasta shells as directed on package; drain and cool.
Place remaining ingredients except vinaigrette in medium bowl. Pour vinaigrette over salad; toss to coat.
Stuff shells with salad. Cover and refrigerate up to 2 hours before serving.
You can use 3 ounces of pepperoni, chopped, instead of the Italian salami.
The pasta shells can be cooked ahead and refrigerated. Cook as directed on package; drain, rinse under cold water and drain again. Toss with a teaspoon of vegetable oil. Refrigerate in a tightly covered container or resealable plastic food-storage bag up to 2 to 3 days.
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2009 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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