Spicy Chicken Pasta Salad
This colourful Italian pasta salad is a complete one-dish meal. It features strips of chicken breast cooked with a trio of bell peppers, onion, and sun-dried tomatoes, all tossed with farfalle pasta. The dish is dressed in a fat-free balsamic vinaigrette and finished with a generous topping of grated Asiago or Parmesan cheese, creating a healthy and flavourful low-fat option.
Ingredients
- 1 -2 lb boneless skinless chicken breast
- 1/2 drained sun-dried tomato (I use 1 cup)
- 1 medium onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 8 ounces asiago cheese or 8 ounces freshly grated parmesan cheese
- 1 (12 ounce) bottle girards fat free balsamic vinaigrette
- 12 -16 ounces farfalle pasta
- 1 -2 tablespoon olive oil
Method
- Dice the red, yellow, and green bell peppers along with the onion, and prepare the sun-dried tomatoes.
- Boil the farfalle pasta until al dente, then drain it well.
- Cook the boneless chicken breasts thoroughly, then slice them into thin strips.
- In a skillet, sauté the prepared peppers, sun-dried tomatoes, and onion using 1-2 tablespoons of olive oil.
- Combine the cooked chicken strips, drained pasta, and sautéed vegetables in a large serving dish.
- Pour the bottle of fat-free balsamic vinaigrette over the mixture and toss everything together before sprinkling the grated cheese on top.
Nutrition (per serving)
Sodium86600 mg
Recipe details
CategoryPoultry
Cuisineitalian
AuthorLadybug II
