Chicken Pasta Salad with Roasted Red Pepper Dressing
Recipe from Betty Crocker

From Betty's Soul Food Collection... Got leftover chicken? Make it a salad supper!


Chicken Pasta Salad with Roasted Red Pepper Dressing

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Servings: 6 servings
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Chicken Breasts, Chicken Salad, Chicken Salad, Chicken Salad, Pasta Salad
 
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Ingredients
  • 3   cups
    uncooked farfalle (bow-tie) pasta (8 ounces)
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  • 6 1/2   cups
    Green Giant® SELECT® frozen broccoli florets
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  • 2/3   cup
    refrigerated alfredo sauce (from 10-ounce container)
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  • 1  
    jar (7 ounces) roasted red bell peppers, drained and finely chopped
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  • 1/4   teaspoon
    salt
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  • 1  
    package (6 ounces) refrigerated diced cooked chicken breast
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  • 1  
    can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
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Directions
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.

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Nutrition information
Calories 375 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g, Trans Fat ncg); Cholesterol 60mg; Sodium 380mg; Total Carbohydrate 45g (Dietary Fiber 5g, Sugars ncg); Protein 24g. Daily Values: Vitamin A 52%; Vitamin C 54%; Calcium 12%; Iron 14%. Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1/2 Fat. Carbohydrate Choices: nc. Percent Daily Values are based on a 2,000 calorie diet
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