Cook fettuccine according to package directions, omitting salt and oil. Drain and rinse under cold water; drain again and set aside. Meanwhile, cook broccoli, carrots, and celery in a small amount of boiling water or steam until crisp-tender, about 5–6 minutes. Drain and plunge vegetables into cold water for 1 minute; drain again. Combine cooked fettuccine and vegetables in large bowl. Add dressing and pepper and stir well. Gently fold in tomatoes. Cut meat into bite-size pieces or strips and arrange over salad. Serve immediately, or chill until serving time.
Note: Other vegetables may be substituted for those listed, if desired.
Calories: 170 calories, Carbohydrates: 20 g, Protein: 17 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 196 mg, Fiber: 2 g
Exchanges per serving: 1 starch, 1 vegetable, 2 very lean meat. Carbohydrate choices: 1.
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.