Cut chicken into 1-inch chunks. Salt and pepper lightly, if desired.
In medium bowl, blend dressing ingredients.
In Dutch oven, cook pasta according to package directions, adding frozen vegetables after 8 minutes. Return to a boil. Cook 3 to 4 minutes or until pasta and vegetables are tender. Rinse in cold water to cool; drain. Spray large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add chicken. Cook and stir 7 to 9 minutes or until chicken is browned and internal juices run clear. In very large bowl, combine pasta, vegetables, chicken, mushrooms and tomatoes; mix well. Add dressing to salad; toss to coat. Cover and refrigerate thoroughly before serving.
Serve at family reunions and other large gatherings.
Republished with Permission, National Chicken Council
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (198g)|
|Recipe Makes: 14|
|Calories from Fat: 32 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 60.5mg||19 %|
|Sodium 54.9mg||2 %|
|Potassium 354.7mg||9 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 19.2g|
|Protein 19.4g||28 %|
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Calories per serving: 193
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