Cool Chicken Salad Shells

• 6 uncooked jumbo macaroni shells
• 5 frozen artichoke hearts
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat Italian dressing
• 1/4 teaspoon onion powder
• 1 cup chopped cooked chicken breast (about 6 ounces skinned, boned chicken breast)
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons chopped ripe olives
• 6 fresh basil leaves

1. Cook macaroni in boiling water 3 minutes. Add artichoke hearts; reduce heat, and simmer 7 minutes or until tender. Drain and rinse under cold water; drain well. Set shells aside; chop artichoke hearts.
2. Combine mayonnaise, dressing, and onion powder in a bowl, and stir well. Add artichokes, chicken, bell pepper, and olives, and stir well. Line each shell with a basil leaf; stuff with 3 tablespoons chicken mixture. Place in an airtight container; cover and chill.

macaroni, frozen artichoke, mayonnaise, nonfat italian dressing, onion powder, chicken, red bell pepper, olives, fresh basil

Taken from www.myrecipes.com/recipe/cool-chicken-salad-shells (may not work)