Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Chicken Pasta Salad

Thursday, May 7, 2009

{soups-salads-and-salad-dressings} Chicken Pasta Salad

Chicken Pasta Salad

Serves 4

4 tablespoons olive oil
2 cloves garlic, thinly sliced
8 basil leaves, torn into small pieces
2 tomatoes, cored, seeded and cut into 1/2-inch cubes (3 cups)
1/4 cup chopped red onion
1/2 pound penne or other pasta, preferably whole grain
1 large head broccoli, cut into florets
1 cup frozen peas
2 cups shredded cooked chicken breast
4 cups bite-sized pieces spinach
Salt and pepper to taste

1. Combine 3 tablespoons olive oil, garlic and basil in a large bowl.
Add the tomatoes and onion and stir. Set aside to marinate.
2. Bring a large pot of water to boil. Add the penne and cook according
to package instructions; 3 minutes before pasta is done, add the
broccoli. A minute later, add the peas. When the pasta is done, drain
the pasta and vegetables in a colander.
3. Add pasta and vegetables to bowl with tomatoes. Add chicken and
spinach and season with salt and pepper. Toss gently. Transfer to
serving bowl, drizzle with remaining tablespoon oil and serve.

Nutrition 548 calories; 37 g protein; 63 g carbs; 18 g fat; 9 g fiber;
246 mg sodium.

Source : The recipe-riot mailer on cooking-lists.com