Chicken Pasta Salad with Roasted Red Pepper Dressing

From Betty's Soul Food Collection... Got leftover chicken? Make it a salad supper!

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 6

Ingredients

3
cups uncooked farfalle (bow-tie) pasta (8 ounces)
6 1/2
cups Green Giant™ SELECT® frozen broccoli florets
2/3
cup refrigerated Alfredo sauce (from 10-ounce container)
1
jar (7 ounces) roasted red bell peppers, drained and finely chopped
1/4
teaspoon salt
1
package (6 ounces) refrigerated diced cooked chicken breast
1
can (11 ounces) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

  • 1 Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
  • 2 In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.

Expert Tips

Use 1 1/4 cups leftover cooked chicken or turkey for this recipe.

Instead of chopping the roasted red bell peppers, puree the dressing in a small food processor until well mixed.

Sliced fresh tomatoes are a tasty, easy addition to this salad supper.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
375
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
),
Cholesterol
60mg
60%;
Sodium
380mg
380%;
Total Carbohydrate
45g
45%
(Dietary Fiber
5g
5%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
52%;
Vitamin C
54%;
Calcium
12%;
Iron
14%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.