Reunion Pasta Salad With Chicken
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
14
ingredients
- 907.18 g boneless skinless chicken breasts
- 453.59 g uncooked penne pasta
- 453.59 g frozen beans and carrots, mixture (baby carrots, green and yellow beans)
- 473.18 ml frozen broccoli florets
- 226.79 g package sliced fresh mushrooms
- 2 tomatoes, diced
-
DRESSING
- 118.29 ml olive oil
- 78.78 ml white wine vinegar
- 4.92 ml salt
- 4.92 ml basil leaves
- 4.92 ml oregano leaves
- 2 garlic cloves, minced (optional)
directions
- Cut chicken into 1-inch chunks. Salt and pepper lightly.
- 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.
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Reviews
-
My family really loved this pasta salad. I did make some changes: I had precooked Perdue Shortcuts so I didn't have to cook the chicken, I left out the broccoli and mushrooms as my family dislikes them and I used bottled light Italian dressing. That's the great thing about pasta salad, though, it's really adaptable. Thanks for sharing this. P.S. I just bought Hanover Gold Line Baby Carrots and Green and Yellow Beans for the first time a few days ago and couldn't believe there was a recipe that called specifically for them!
RECIPE SUBMITTED BY
Sandy in Oklahoma
Lawton, 76
<p>I love to cook!</p>