Chicken with tonnato sauce in pita pockets
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dorothy Cross TMPJ72B | ||
| 3 | 8-inch pita breads | |
| 1 | can | (3-ounce) tuna -- packed in |
| Cut in half crosswise | ||
| Water -- drained | ||
| 6 | larges | Lettuce leaves |
| ¼ | cup | Reduced-calorie mayonnaise |
| Rinsed and dried | ||
| 2 | tablespoons | Nonfat yogurt |
| ¾ | pounds | Cooked skinless chicken -- |
| Or | ||
| 1½ | tablespoon | Defatted reduced-sodium |
| Turkey -- thinly sliced | ||
| Chicken stock | ||
| 2 | Red bell peppers -- roasted | |
| ½ | tablespoon | Fresh lemon juice |
| And sliced -- or (2) 2.6-oz | ||
| 1 | teaspoon | Anchovy paste |
| Jars roasted red peppers | ||
| 10 | millilitres | Garlic -- minced |
| Drained -- rinsed and | ||
| Sliced | ||
| 1 | pinch | Cayenne pepper |
Directions
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 chic 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 sauceand roasted peppers. Source: Eating Well Magazine - July/August, 1992 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
Recipe By :
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