CHICKEN AND SPINACH PASTA SALAD
My family loves pasta salads, but usually they have too much mayonnaise or oily dressing. Using hummus gives this dish a great taste and texture, while also increasing its nutritional profile. Adding chicken (store-bought rotisserie chicken works well), makes this pasta salad a complete meal. -Jenny Lynch, Rock Island, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions for al dente. Drain and rinse with cold water., Combine hummus, salad dressing, salt and pepper in a large bowl. Add pasta; toss to coat. Stir in spinach, chicken, tomatoes and olives. Sprinkle with feta. Serve immediately.
Nutrition Facts : Calories 263 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 405mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic exchanges
CHICKEN SPINACH PASTA SALAD
Since we grow and harvest our own spinach, we use it in lots of dishes. One of our favorite ways to enjoy it is in this pasta salad.-Ruby Pyles, Myersville, Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk together dressing ingredients; pour over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.
PASTA SALAD WITH CHICKEN AND SPINACH RECIPE
Steps:
- Gather the ingredients.
- Cook the pasta in boiling salted water following the package directions; drain and rinse well. Set aside to cool.
- Meanwhile, chop the spinach leaves coarsely and diced the red bell pepper half.
- Toss the cooled and drained pasta with the spinach, red bell pepper, tomato halves, onion, garlic, and chicken.
- Combine 1 cup of the mayonnaise with wine vinegar, lemon juice, mustard, pepper, and basil.
- Toss the dressing mixture with the pasta mixture. Add more mayonnaise, if needed. Taste and add salt, as needed. Refrigerate for at least 2 hours before serving time for best flavor.
Nutrition Facts : Calories 1148 kcal, Carbohydrate 80 g, Cholesterol 133 mg, Fiber 11 g, Protein 50 g, SaturatedFat 13 g, Sodium 695 mg, Fat 71 g, ServingSize 4 portions (4 servings), UnsaturatedFat 54 g
CHEESY DITALINI WITH CHICKEN AND SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the shallot and thyme and cook until softened. Whisk in the flour and cook, whisking, for 2 minutes, then whisk in the broth and milk. Season with 1/2 teaspoon salt and a few grinds of pepper. Cook, whisking, until thickened, about 5 minutes.
- Stir in the chicken, spinach and pasta and cook to heat through. Stir in the gruyère and season with salt and pepper. Divide among 4 bowls and top with toasted breadcrumbs.
CHEESY CHICKEN PASTA
Steps:
- This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike-think rich and creamy macaroni-and-cheese tossed with cauliflower and chicken. Serve with a spinach salad.;
- 1. Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.
- 2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.
- 3. Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).
- NUTRITION INFORMATION: Per serving: 433 calories; 13 g fat (5 g sat, 5 g mono); 75 mg cholesterol; 42 g carbohydrate; 34 g protein; 5 g fiber; 491 mg sodium; 483 mg potassium. Nutrition bonus: Vitamin C (38% daily value), Calcium (35% dv), Potassium (20% dv). 2 1/2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat
- TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
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- Prepare the pasta: Fill a large bowl (big enough to hold cooked pasta) halfway with ice water. Boil pasta to package instructions. Drain pasta, rinse with cold water and shock the pasta by adding it to the cold water to get it cold fast. Once cold, drain the pasta, transfer to a large bowl and set aside.
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