Try this Chicken-Pasta Salad with Roasted Red Pepper D recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicken-Pasta Salad with Roasted Red Pepper D
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 12 Cherry tomatoes; halved; 3 tb White wine vinegar; ds Cayenne pepper; 1/4 ts Salt; 1/4 c olive oil; Lettuce leaves; 1/2 lb Penne or small pasta shells; Fresh basil or parsley for; 1 7 oz jar sweet red peppers; 2 c Diced cooked chicken

Find the most delicious recipes here

INGREDIENTS

12 Cherry tomatoes; halved
3 tb White wine vinegar
ds Cayenne pepper
1/4 ts Salt
1/4 c olive oil
Lettuce leaves
1/2 lb Penne or small pasta shells
Fresh basil or parsley for
FOR THE DRESSING
1 7 oz jar sweet red peppers
FOR THE SALAD
2 c Diced cooked chicken

Servings

INSTRUCTIONS

Make the dressing: In a blender container of food processor bowl, combine all ingredients and process until nearly smooth. Chill for up to one day. Make the salad: Prepare pasta as directed on label. Drain in colander and rinse under cold running water. Let drain foir 5 to 10 minutes. In a large bowl, combine pasta, chicken and dressing, tossing to coat, Garnish with tomatoes and basil or parsley. Refrigerate until serving time. Serve at room temperature or slightly chilled in a lettuce-lined dish. Nutritonal info per serving: 452 cal; 26g pro, 50g carb, 17g fat(33%) Exchanges per serving: 1.2 veg, 2.8 bread, 2 meat, 2.7 fat Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96 Posted to MM-Recipes Digest V3 #211 Date: 04 Aug 96 19:26:42 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

NOTES

Alert editor

Chicken-Pasta Salad with Roasted Red Pepper D

12 Cherry tomatoes; halved
3 tb White wine vinegar
 ds Cayenne pepper
1/4 ts Salt
1/4 c olive oil
 Lettuce leaves
1/2 lb Penne or small pasta shells
 Fresh basil or parsley for
 FOR THE DRESSING
1 7 oz jar sweet red peppers
 FOR THE SALAD
2 c Diced cooked chicken

Make the dressing: In a blender container of food  processor bowl, combine all ingredients and process  until nearly smooth.  Chill for up to one day.     Make the salad: Prepare pasta as directed on label.  Drain in colander and rinse under cold running water.  Let drain foir 5 to 10 minutes.  In a large bowl,  combine pasta, chicken and dressing, tossing to coat,  Garnish with tomatoes and basil or parsley.  Refrigerate until serving time. Serve at room  temperature or slightly chilled in a lettuce-lined  dish.    Nutritonal info per serving: 452 cal; 26g pro, 50g  carb, 17g fat(33%) Exchanges per serving: 1.2 veg, 2.8  bread, 2 meat, 2.7 fat    Source: Miami Herald, 8/17/95  format: Lisa Crawford, 8/4/96  Posted to MM-Recipes Digest V3 #211    Date: 04 Aug 96 19:26:42 EDT    From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (189g)
Recipe Makes: 4 Servings

Calories: 173
Calories from Fat: 78 (45%)

Amt Per Serving		% DV

	Total Fat 8.6g	12 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.6g
Cholesterol 62.3mg		19 %
Sodium 71mg		2 %
Potassium 245.7mg		6 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 0.7g
Protein 20.8g		30 %
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.

About Our Nutrition Facts

Calories per serving: 173

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe