Got leftover chicken? Make it a salad supper!
Chicken Pasta Salad with Roasted Red Pepper Dressing
- Prep Time 25 min
- Total 25 min
- Servings 6
- Ingredients 7
Ingredients
- 3 cups uncooked farfalle (bow-tie) pasta (8 ounces)
- 6 1/2 cups frozen broccoli florets
- 2/3 cup refrigerated Alfredo sauce (from 10-ounce container)
- 1 jar (7 ounces) roasted red bell peppers, drained and finely chopped
- 1/4 teaspoon salt
- 1 package (6 ounces) refrigerated diced cooked chicken breast
- 1 can (11 ounces) whole kernel corn with red and green peppers, drained
Instructions
-
Step1Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
-
Step2In 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.
Nutrition
375
Calories
11g
Total Fat
24g
Protein
45g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 375
- Calories from Fat
- 100
- Total Fat
- 11g
- 0%
- Saturated Fat
- 6g
- 0%
- Cholesterol
- 60mg
- 0%
- Sodium
- 380mg
- 0%
- Total Carbohydrate
- 45g
- 0%
- Dietary Fiber
- 5g
- 0%
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 52%
- 52%
- Vitamin C
- 54%
- 54%
- Calcium
- 12%
- 12%
- Iron
- 14%
- 14%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Tips from the Betty Crocker Kitchens
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