Try this BowTie Pasta Salad with Chicken and Roasted Peppers recipe, or contribute your own.
Suggest a better descriptionPosition a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and ¼ teaspoon salt. Set aside to macerate for 15 to 20 minutes.
Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with ½ teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper.
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 154 | ||
Calories from Fat: 68 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 20.7mg | 6 % | |
Sodium 36.7mg | 1 % | |
Potassium 205.1mg | 5 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 17.3g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 154
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