Chicken Pasta Salad
Servings: 6
Calories: 493.8
Cost per Serving*: $1.66
Equipment
Ingredients
- 1 lb rotini pasta
- 1 lb boneless skinless chicken breast (cut into bite sized pieces)
- 1 cucumber (diced)
- 2 large carrots (diced small)
- 12 oz fresh broccoli florets (chopped small)
- 1-2 cups Zesty Italian Dressing
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Instructions
- Bring 2 pots of salted water to a boil.
- In one pot cook the pasta according the package directions and drain well.
- In the second pot, cook the chicken until it is done and no longer pink.
- While the pasta and chicken are still hot, mix it them in a large mixing bowl with 1/4 cup of the salad dressing. Then allow this to cool.
- DIce the cucumbers and carrots and chop the broccoli into bite sized pieces.
- Mix all of the vegeatables and the remaining dressing into the the pasta and chicken. Use enough dressing to coat the pasta but do not overdo it because the pasta will get soggy sitting in a puddle of dressing.
- Cover and refrigerate for several hours, although overnight is best.
Nutrition
Calories: 493.8kcalCarbohydrates: 68gProtein: 28.1gFat: 11.7gSaturated Fat: 1.9gPolyunsaturated Fat: 5gMonounsaturated Fat: 2.9gTrans Fat: 0.04gCholesterol: 48.4mgSodium: 517.1mgPotassium: 782.7mgFiber: 4.8gSugar: 8.8gVitamin A: 4423.6IUVitamin C: 54.1mgCalcium: 64mgIron: 1.9mg
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