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Chicken Pasta Salad with Roasted Red Pepper Dressing

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

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( 23 Ratings)

23 Ratings

5 Stars 65%

4 Stars 17%

3 Stars 13%

2 Stars

1 Stars

Member Reviews ( 7 )

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 3/8/2013 1:19:54 PM REPORT ABUSE Linda L. said:

Rating:

This wasn't bad. I left out the broccoli (I don't care for it in salads) and used "light" Alfredo sauce to lighten it up some. But I agree with another reviewer who said her husband liked it better hot. Since this was an alfredo-based salad and not salad dressing or oil-based, I just couldn't stomach it cold. Actually I think it would be quite good dumped into a casserole and baked with parmesan cheese on top.

This reply was: Helpful Inspiring

Posted 8/23/2010 5:02:12 PM REPORT ABUSE SABillings said:

Rating:

This was SO AMAZING!! But my hubby liked it better hot, so he nuked it! But he said it was like eating at a resturant, so I give this one a 5 spoon!!!

This reply was: Helpful Inspiring

Posted 3/15/2010 12:35:08 AM REPORT ABUSE nannrsmith said:

Rating:

This was a huge hit with my family! I did blend the peppers with the alfredo. Also, I couldn't find mexi-corn anywhere! I tried four different stores! So I ended up cooking some regular canned corn with chopped bell peppers (red, yellow, and gree), and some onion. Wonderful!

This reply was: Helpful Inspiring