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Chicken Pasta Salad with Roasted Red Pepper Dressing

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Chicken Pasta Salad with Roasted Red Pepper Dressing
  • Prep 25 min
  • Total 25 min
  • Servings 6
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From Betty's Soul Food Collection... Got leftover chicken? Make it a salad supper!
Updated Mar 5, 2012

Ingredients

  • 3 cups uncooked farfalle (bow-tie) pasta (8 ounces)
  • 6 1/2 cups 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) whole kernel corn with red and green peppers, drained

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use 1 1/4 cups leftover cooked chicken or turkey for this recipe.
  • tip 2
    Instead of chopping the roasted red bell peppers, puree the dressing in a small food processor until well mixed.
  • tip 3
    Sliced fresh tomatoes are a tasty, easy addition to this salad supper.

Nutrition

375 Calories, 11g Total Fat, 24g Protein, 45g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
375
Calories from Fat
100
Total Fat
11g
0%
Saturated Fat
6g
0%
Cholesterol
60mg
0%
Sodium
380mg
0%
Total Carbohydrate
45g
0%
Dietary Fiber
5g
0%
Protein
24g
% Daily Value*:
Vitamin A
52%
52%
Vitamin C
54%
54%
Calcium
12%
12%
Iron
14%
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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