Peppery Chicken Pasta Salad
Source of Recipe
Cooking Light June, 2004
Recipe Introduction
Points: 5.4 as written
Servings: 6
Serve this soon after you dress the salad so the pasta stays moist.
List of Ingredients
Salad:
3 cups uncooked farfalle (about 8 ounces uncooked bow tie pasta)
2 cups (1-inch) cut green beans (about 1/2 pound)
2 cups chopped skinless, boneless rotisserie chicken breast meat
2/3 cup (1/8-inch-thick) diagonally cut celery
1 red bell pepper, chopped
1/2 small red onion, thinly sliced (I used a vidalia)
Dressing:
2 tablespoons water
3 tablespoons light mayonnaise
4 teaspoons fresh lemon juice
4 teaspoons commercial pesto
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Recipe
To prepare salad, cook pasta in boiling water 11 minutes or until al dente. Add green beans during final 5 minutes of cooking. Drain and rinse pasta mixture under cold water. Place pasta mixture, chicken, celery, bell pepper, and onion in a large bowl; toss gently to combine.
To prepare dressing, combine 2 tablespoons water and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture, tossing gently to coat.
Yield: 6 servings (serving size: 1 2/3 cups)
NUTRITION PER SERVING
CALORIES 279 (20% from fat); FAT 6.3g (sat 1.4g, mono 2.3g, poly 1.8g); PROTEIN 21.1g; CARB 34g; FIBER 3.5g; CHOL 43mg; IRON 2.2mg; SODIUM 232mg; CALC 66mg;
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