From Betty's Soul Food Collection... Got leftover chicken? Make it a salad supper!
cups uncooked farfalle (bow-tie) pasta (8 ounces)
cups Green Giant™ SELECT® frozen broccoli florets
cup refrigerated Alfredo sauce (from 10-ounce container)
jar (7 ounces) roasted red bell peppers, drained and finely chopped
package (6 ounces) refrigerated diced cooked chicken breast
can (11 ounces) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.