2/3 cup Canned low-sodium chicken
Broth, undiluted
1/4 cup White wine vinegar
1 (2-ounce) jar diced pimiento
Drained
1 tbsp Dried Italian seasoning
2 tbsp Lemon juice
2 tsp Sugar
2 tsp Dijon mustard
2 tsp Olive oil
1/2 tsp Garlic powder
1/2 tsp Salt
Directions
Combine all ingredients in a jar; cover tightly and shake vigorously to blend.
Shake well before serving.
Per serving: 75 calories (22% from fat) fat 1.8g (saturated fat 0.4g) protein 3.4g carbohydrate 12.0g cholesterol5mg sodium213mg i had some modifications: i omitted the celery (yuck!) i omitted the pepperoncini peppers (yuck!) i doubled the artichoke hearts (yum!!) i used large mushrooms sliced, since there weren"t small ones at the store i had no italian seasoning, so i used about a tablespoon of oregano and a tablespoon of basil, and it worked out fine.
I increased the olive oil by about a teaspoon.
You could use a light cheese tortellini or a different type of tortellini, or even bow-tie pasta or something, to lessen the fat content.
This tasted the best after it had marinated for about 2 days.
Recipe taken from "low fat ways to cook pasta" by susan m.
Mcintosh and modified by valerie goldstein to be used with the party antipasto recipe.