Chicken and Sugar Snap Peas Pasta Salad

Chicken and Sugar Snap Peas Pasta Salad

Adding chicken to noodles and peas flavored with Caesar dressing gives you hearty salad ready in 20 minutes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

3
cups uncooked mini lasagna (mafalda) noodles (6 oz)
2
cups fresh sugar snap peas, trimmed, halved
3/4
cup creamy Caesar dressing
2
tablespoons chopped fresh mint
1
tablespoon red wine vinegar
1/2
teaspoon salt
2
cups chopped deli rotisserie chicken (from 2-lb chicken)
1/4
cup chopped red onion
  1. In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
  2. In large bowl, mix dressing, mint, vinegar and salt. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
Any short curly pasta can be substituted for the noodles, and shrimp can be substituted for the chicken.
Feel free to use reduced-fat Caesar dressing.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 560
    • (Calories from Fat 280),
  • Total Fat 32g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 1110mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.