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)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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