Chicken Pasta Salad with Roasted Red Pepper Dressing

Got leftover chicken? Make it a salad supper with this pasta salad!

Yield

6 servings

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 (7 ounce) jar roasted red bell peppers, drained and finely chopped
1/4 teaspoon salt
1 (6 ounce) package refrigerated diced cooked chicken breast
1 (11 ounce) can Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

Directions

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.

Estimated Time

Preparation/Total Time: 25 minutes

Additional Information

Use 1 1/4 cups leftover cooked chicken or turkey for this recipe.

Instead of chopping the roasted red bell peppers, purée the dressing in a small food processor until well mixed.

Sliced fresh tomatoes are a tasty, easy addition to this salad supper.

Nutritional Information

Amount per serving: Calories 375 (Calories from Fat 100), Total Fat 11 g (Saturated Fat 6 g, Trans Fat ncg), Cholesterol 60 mg; Sodium 380 mg; Total Carbohydrate 45 g (Dietary Fiber 5 g, Sugars ncg), Protein 24 g; Exchanges: 3 Starch; 2 Lean Meat; 1/2 Fat

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