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Chicken-Penne Salad Supper

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Chicken-Penne Salad Supper

• Mozzarella toasts: Place 4 (1/2-inch-thick) diagonally cut slices French bread baguette on a baking sheet. Sprinkle each bread slice with 1 tablespoon shredded part-skim mozzarella cheese. Bake at 350° for 12 minutes or until bread is golden and cheese is melted.

• Mixed berries dolloped with vanilla yogurt

GAME PLAN

Total Time: 36 minutes

1. While water for pasta comes to a boil and oven preheats for toasts:
• Prepare toasts
• Trim and cut green beans
• Shred chicken

2. While pasta and beans cook:
• Slice onion and bell pepper
• Chop basil and parsley
• Prepare dressing
• Prepare berries

Chicken-Penne Salad with Green Beans

To quickly prepare the beans in this recipe, trim just the stem ends, leaving the tapered blossom ends intact. Line up 5 or 6 beans at a time and cut them roughly the same length as the pasta. You can have an entire meal ready in about 35 minutes.

Chicken-Penne Salad with Green Beans Photo by: Randy Mayor; Melanie J. Clarke

Ingredients

  • 2 cups uncooked penne (tube-shaped) pasta
  • 2 cups (1-inch) cut green beans (about 1/2 pound)
  • 2 cups shredded cooked chicken breast
  • 1/2 cup vertically sliced red onion
  • 1/4 cup chopped fresh basil
  • 1 1/2 teaspoons chopped fresh flat-leaf parsley
  • 1 (7-ounce) bottle roasted red bell pepper, drained and cut into thin strips
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon bottled minced garlic
  • 1/4 teaspoon black pepper

Preparation

Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain.

Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.

Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

Cooking Light AUGUST 2002

Formal Menu Top Chicken-Penne Salad Supper

Chicken-Penne Salad with Green Beans

Cooking Light

Formal Menu Bottom

Shopping List for Chicken-Penne Salad Supper

Serve a colorful pasta toss with cheesy bread sticks and a mixed berry dessert. (Serves 4)

• Mozzarella toasts: Place 4 (1/2-inch-thick) diagonally cut slices French bread baguette on a baking sheet. Sprinkle each bread slice with 1 tablespoon shredded part-skim mozzarella cheese. Bake at 350° for 12 minutes or until bread is golden and cheese is melted.

• Mixed berries dolloped with vanilla yogurt

GAME PLAN

Total Time: 36 minutes

1. While water for pasta comes to a boil and oven preheats for toasts:
• Prepare toasts
• Trim and cut green beans
• Shred chicken

2. While pasta and beans cook:
• Slice onion and bell pepper
• Chop basil and parsley
• Prepare dressing
• Prepare berries

Shopping List:

Canned

  • 2 cups uncooked penne (tube-shaped) pasta

Meat

  • 2 cups shredded cooked chicken breast

Produce

  • 2 cups (1-inch) cut green beans (about 1/2 pound)
  • 1/2 cup vertically sliced red onion
  • 1/4 cup chopped fresh basil
  • 1 1/2 teaspoons chopped fresh flat-leaf parsley

Special

  • 1 (7-ounce) bottle roasted red bell pepper, drained and cut into thin strips

Recipe List

Chicken-Penne Salad with Green Beans

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Chicken-Penne Salad Supper
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