6 cups cooked penne pasta 
2 cups shredded cooked skinless chicken breast 
3/4 cup chopped red onion 
3/4 cup chopped red or green bell pepper 
3/4 cup sliced zucchini 
1 (4-ounce) can sliced black olives, drained 
1 teaspoon red pepper flakes 
1 teaspoon salt (optional) 
1 can (10-3/4 ounces) reduced-fat condensed cream of chicken soup 
1/2 cup lemon juice 
1/2 cup grated Parmesan cheese 
1/2 cup chopped fresh basil (optional) 
1/4 cup chopped fresh parsley (optional) 

Combine pasta, chicken, onion, bell pepper, zucchini, olives, red pepper flakes and salt in large bowl; toss lightly Combine soup and lemon juice in small bowl; mix well
Pour soup mixture over pasta salad; mix well
Sprinkle with Parmesan cheese, basil and parsley

Food exchange 2 Starch 2 Meat 1/2 Fat
(1/8 of total recipe) 
Calories 286 Calories from Fat 31 % Total Fat 10 g Saturated Fat 2 g 
Cholesterol 36 mg Carbohydrate 33 g Fiber 3 g Protein 18 g Sodium 886 mg

Courtesy Diabetic Cooking

Serves 8