Friday, April 5, 2013

{soups-salads-and-salad-dressings} Chicken Pasta Salad Recipe #3

 

Chicken Pasta Salad Recipe



For a quick and easy side to take to a get-together or potluck, try this pasta salad. It is also a great way to use leftover chicken.—Alice Schoon, Henning, Minnesota

This recipe is:

Quick





    Prep: 15 min. + chilling
    Yield: 12 Servings


Ingredients


    4 cups uncooked medium shell pasta
    4 cups cubed cooked chicken
    1 package (16 ounces) frozen mixed vegetables, cooked and drained
    2 celery ribs, thinly sliced
    1/2 cup finely chopped onion
    1 bottle (8 ounces) ranch salad dressing
    1/2 to 3/4 teaspoon salt
    1/2 teaspoon dill weed
    1/4 to 1/2 teaspoon pepper
    1 cup (4 ounces) shredded cheddar cheese


Directions

    Cook pasta according to package directions. Rinse in cold water and drain. Cool. In a large bowl, combine the pasta, chicken, mixed vegetables, celery and onion. In a small bowl, combine the salad dressing, salt, dill and pepper. Stir into pasta mixture. Stir in cheese. Cover and refrigerate for at least 1 hour. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 348 calories, 16 g fat (4 g saturated fat), 50 mg cholesterol, 371 mg sodium, 30 g carbohydrate, 3 g fiber, 21 g protein.


Originally published as Chicken Pasta Salad in Country Woman July/August 2004, p35




             Beth Layman  :)


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