Chicken-Penne Salad with Green Beans

Randy Mayor; Melanie J. Clarke
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.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 384
Caloriesfromfat 23 %
Fat 9.7 g
Satfat 1.8 g
Monofat 5.7 g
Polyfat 1.5 g
Protein 26.9 g
Carbohydrate 47.8 g
Fiber 2.6 g
Cholesterol 49 mg
Iron 3.2 mg
Sodium 866 mg
Calcium 59 mg

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.

Note:

August 2002