Chicken With Tonnato Sauce In Pita Pocketspoultry 1 dorothy cross tmpj72b 3 8-inch pita breads 1 can (3-ounce) tuna -- packed in 1 cut in half crosswise 1 water -- drained 6 large lettuce leaves 1/4 cup reduced-calorie mayonnaise 1 rinsed and dried 2 tablespoon nonfat yogurt 3/4 lb cooked skinless chicken -- 1 or 1 1/2 tablespoon defatted reduced-sodium 1 turkey -- thinly sliced 1 chicken stock 2 red bell peppers -- roasted 1/2 tablespoon fresh lemon juice 1 and sliced -- or (2) 2.6-oz 1 teaspoon anchovy paste 1 jars roasted red peppers 10 ml garlic -- minced 1 drained -- rinsed and 1 sliced 1 pinch cayenne pepper In a food processor or blender, combine tuna, mayonnaise, yogurt, chicken stock, lemon juice, anchovy paste, garlic and cayenne; process until smooth. Taste and adjust seasonings. To assemble the sandwiches, line pita halves with lettuce and fill with chicken or turkey, red pepper and a dollop of the tuna mixture. Serves 6. 191 calories per serving: 5 grams fat, 226 mg sodium, 50 mg cholesterol. COMMENTS: Inspired by the northern Italian dish vitello tonnato, or veal in tuna sauce, this sandwich features the unusual combination of chicken or turkey with creamy tuna sauce and roasted peppers. Source: Eating Well Magazine - July/August, 1992 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH Recipe By : From: Date: 05/28 |
