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Chicken and Sugar Snap Peas Pasta Salad

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By Betty Crocker Kitchens
Updated Oct 29, 2010
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Adding chicken to noodles and peas flavored with Caesar dressing gives you hearty salad ready in 20 minutes.

Chicken and Sugar Snap Peas Pasta Salad

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 3 cups uncooked mini lasagna (mafalda) noodles (6 oz)
  • 2 cups fresh sugar snap peas, trimmed, halved
  • 3/4 cup creamy Caesar dressing
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 2 cups chopped deli rotisserie chicken (from 2-lb chicken)
  • 1/4 cup chopped red onion

Instructions

  • Step 
    1
    In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
  • Step 
    2
    In large bowl, mix dressing, mint, vinegar and salt. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition

560 Calories
32g Total Fat
28g Protein
41g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
280
Total Fat
32g
49%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
75mg
26%
Sodium
1110mg
46%
Potassium
310mg
9%
Total Carbohydrate
41g
14%
Dietary Fiber
3g
14%
Sugars
3g
Protein
28g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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