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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 384
  • Calories from fat: 23%
  • Fat: 9.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 26.9g
  • Carbohydrate: 47.8g
  • Fiber: 2.6g
  • Cholesterol: 49mg
  • Iron: 3.2mg
  • Sodium: 866mg
  • Calcium: 59mg

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

  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.
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