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Chicken-Penne Salad with Green Beans

Chicken-Penne Salad with Green Beans

Randy Mayor; Melanie J. Clarke

Yield

4 servings (serving size: 2 cups)

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.

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

Nutrition 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

How to Make It

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

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

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