Chicken and Sugar Snap Peas Pasta Salad

  • Prep 20 min
  • Total 20 min
  • Servings 4

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

Steps

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  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

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.

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