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Chicken, Bean, and Blue Cheese Pasta Salad with Sun-Dried Tomato Vinaigrette
Photo: Oxmoor House
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.
Yield: 4 servings (serving size: 1 cup)
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Nutritional Information
Amount per serving
- Calories: 315
- Calories from fat: 25%
- Fat: 9g
- Saturated fat: 2.7g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 1.1g
- Protein: 28.8g
- Carbohydrate: 30.1g
- Fiber: 2.8g
- Cholesterol: 65mg
- Iron: 2.5mg
- Sodium: 192mg
- Calcium: 75mg
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
Preparation
- 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.
Chicken, Bean, and Blue Cheese Pasta Salad with Sun-Dried Tomato Vinaigrette Recipe at a Glance
- COURSE: Main Dishes, Salads
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Pasta, Poultry
- PUBLICATION: Oxmoor House
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