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| 4 Tasse | Medium Shells, uncooked |
| 4 Tasse | Salad greens, torn |
| 1 | Red bell pepper cut into chunks |
| 1 | Green bell pepper cut into chunks |
| 1 Tasse | Canned corn; drained |
| 1/2 Tasse | Sliced red onions |
| 4 | 4oz. chicken breasts halves (skinless, boneless) |
| 4 Esslöffel | dijon mustard |
| 3/4 Tasse | Oat bran |
| 1/4 Tasse | parmesan grated |
| 1 Teelöffel | thyme dried |
| | Non-stick cooking spray |
| 1/4 Tasse | Apple juice concentrate thawed |
| 2 Esslöffel | balsamic vinegar |
| 2 Esslöffel | dijon mustard |
| 4 Teelöffel | Fresh apple, grated |
| 1/4 Tasse | Cilantro chopped |
| 1 Teelöffel | sugar |
| 1/4 Teelöffel | cayenne pepper |
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Cook pasta according to package directions; drain and rinse under cold water; drain again and set aside. When pasta is cool, toss with other salad ingredients in a large bowl and set aside.
Set oven to broil. Pound chicken between wax paper sheets until 1/4-inch thick. Spread mustard evenly over chicken. Combine oat bran, cheese and thyme. Lightly coat chicken with oat bran mixture. Spray bottom of roasting pan with cooking spray. Place coated chicken in roasting pan and cook approximately 5 inches below broiler for about 3 minutes on each side or until meat turns white. Cut chicken breasts into strips and set aside.
Blend dressing ingredients together at high speed in food processor or blender. Toss pasta salad with dressing, top with chicken strips and serve.
Each serving provides: 363 Calories, 25.3g Protein, 58.8 g Carbohydrates, 5.4 g Fat, 36.1 mg Cholesterol; 589 mg Sodium. Calories from Fat: 13%
with permission)
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