Adding chicken to noodles and peas flavored with Caesar dressing gives you hearty salad ready in 20 minutes.
cups uncooked mini lasagna (mafalda) noodles (6 oz)
cups fresh sugar snap peas, trimmed, halved
cup creamy Caesar dressing
tablespoons chopped fresh mint
tablespoon red wine vinegar
cups chopped deli rotisserie chicken (from 2-lb chicken)
cup chopped red onion
In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.