Rating: 4.5 stars
19 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2002

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Read the full recipe after the video.

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Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

384 calories; calories from fat 23%; fat 9.7g; saturated fat 1.8g; mono fat 5.7g; poly fat 1.5g; protein 26.9g; carbohydrates 47.8g; fiber 2.6g; cholesterol 49mg; iron 3.2mg; sodium 866mg; calcium 59mg.
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