Warm chicken pasta salad

Warm chicken pasta salad

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This chicken pasta salad with vinaigrette dressing is lower GI and diabetes-friendly too.

The ingredient of Warm chicken pasta salad

  1. 500g penne rigate
  2. 4 chicken breast fillets, trimmed
  3. 1/4 cup olive oil
  4. 1 garlic clove, crushed
  5. 1 large red capsicum, quartered, deseeded
  6. 6 marinated artichokes, drained, quartered
  7. 1/2 cup semi-dried tomatoes, drained
  8. 1 small red onion, halved, thinly sliced
  9. 1/3 cup firmly packed small basil leaves
  10. 2 tablespoons red wine vinegar
  11. 1/4 cup water

The instruction how to make Warm chicken pasta salad

  1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain.
  2. Place chicken onto a plate. Combine 1 tablespoon of oil and garlic in a jug. Brush over both sides of chicken.
  3. Preheat barbecue plate on high heat. Cook capsicum, skin-side down, for 10 minutes. Place into a plastic bag. Stand for 5 minutes. Reduce barbecue heat to medium. Cook chicken for 5 minutes each side or until cooked through. Transfer to a plate. Cover. Stand for 5 minutes.
  4. Discard capsicum skin. Slice capsicum and chicken. Place into a bowl with pasta, artichokes, tomatoes, onion and basil.
  5. Combine remaining 2 tablespoons of oil, vinegar, water, and pepper in a screw-top jar. Shake well to combine. Pour over pasta mixture. Toss to combine. Serve.

Nutritions of Warm chicken pasta salad

fatContent: 822.16 calories
saturatedFatContent: 21.2 grams fat
carbohydrateContent: 3.7 grams saturated fat
sugarContent: 95.4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 56.7 grams protein
sodiumContent: 117 milligrams cholesterol

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