Chicken and Sugar Snap Peas Pasta Salad

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert 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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
Calories from Fat
280
% Daily Value
Total Fat
32g
49%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
75mg
26%
Sodium
1110mg
46%
Potassium
310mg
9%
Total Carbohydrate
41g
14%
Dietary Fiber
3g
14%
Sugars
3g
Protein
28g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
20%
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.