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Chicken, Bean, and Blue Cheese Pasta Salad with Sun-Dried Tomato Vinaigrette

Photo: Oxmoor House
Prep time 6 mins
Cook time 16 mins
Yield 4 servings (serving size: 1 cup)
Asparagus will work in place of the green beans, but be sure to cook the asparagus spears only 1 to 2 minutes or until crisp-tender.

Ingredients

  • 1 1/2 cups uncooked rotini (corkscrew pasta)
  • 1 1/2 cups (2-inch) cut green beans (about 6 ounces)
  • 2 cups diced cooked chicken breast (about 3/4 pound)
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 1/4 cup Sun-Dried Tomato Vinaigrette

Nutrition Information

  • calories 315
  • caloriesfromfat 25 %
  • fat 9 g
  • satfat 2.7 g
  • monofat 3.9 g
  • polyfat 1.1 g
  • protein 28.8 g
  • carbohydrate 30.1 g
  • fiber 2.8 g
  • cholesterol 65 mg
  • iron 2.5 mg
  • sodium 192 mg
  • calcium 75 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Add beans during last 5 minutes of cooking. Drain pasta and beans; rinse with cold water until cool.

  2. Combine pasta mixture and remaining ingredients; toss gently to coat.

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