Chicken Pasta Salad with Roasted Red Pepper Dressing

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

Minutes

Total Time

25

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Use 1 1/4 cups leftover cooked chicken or turkey for this recipe.
Time Saver
Instead of chopping the roasted red bell peppers, puree the dressing in a small food processor until well mixed.
Serve With
Sliced fresh tomatoes are a tasty, easy addition to this salad supper.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 375
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 6g,),
  • Cholesterol 60mg;
  • Sodium 380mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 5g,
  • Protein 24g;
Percent Daily Value*:
    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;
    *Percent Daily Values are based on a 2,000 calorie diet.