Filed Under: saute, Side, Under 20 Mins, Vegetables

Tangy Chicken Pasta Salad

April 8th, 2012

Recipe by Megan Braithwaite, Hanover, Ont.
Recipe tested by Vicky Watson

Prep Time
6 minutes
Cook Time
10 minutes
  • 4 chicken breasts
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 package of penne pasta
  • Caesar salad dressing (to taste)
  • Italian salad dressing (to taste)
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1-2 celery stalks, diced
  • ½ red onion, chopped or sliced
  1. Cut chicken breasts into strips. Add olive oil to large sauté pan over medium heat. Add garlic and cook for 1 minute. Add sliced chicken breasts, cooking until no longer pink, turning once.

  2. While chicken is cooking, boil pasta in slightly salted water, as per package instructions.

  3. When pasta is cooked al dente, and chicken is cooked, toss in large bowl and combine with all raw veggies.

  4. Mix in equal parts of Caesar and Italian dressings.

Nutrients Per Serving

Based on 4 servings using ¼ cup of each dressing: 550 calories, 24 g fat, 35 g protein, 2 g fiber, 46 g carbohydrates, 79 mg cholesterol, 483 mg sodium. Excellent source of vitamin E, niacin, vitamin B6. Good source of vitamin C, vitamin B12.

Tangy Chicken Pasta Salad
Photography by Vicky Watson

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