Rotini Salad with Green Beans and Chicken in Basil Buttermilk Dressing
Serves 10
Ingredients:
16 ounces Dreamfields Rotini
1 pound boneless, skinless chicken breast
1/2 cup bottled non-fat Italian dressing
1/2 pound fresh green beans, cut into thirds
1 small red bell pepper, chopped
1/2 cup chopped carrots
1/4 cup chopped green onion
DRESSING
1 cup low-fat mayonnaise
3/4 cup buttermilk
2 tablespoons red wine vinegar
1/3 cup chopped fresh basil
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions:
Place chicken into a zip-lock bag; add Italian dressing. Place
in the refrigerator for several hours or overnight. Remove chicken
and discard the marinade.
In a medium size skillet over medium-high heat, cook chicken for 7
minutes on each side or until thoroughly cooked through. Remove
from heat and cool. Cut chicken into 1/2-inch pieces.
Meanwhile, cook pasta according to package directions. Add green
beans to cooking with the pasta during the remaining 5 minutes to blanch;
drain. Rinse pasta and beans in cold water and drain well.
In a small bowl, combine dressing ingredients and stir well with a
whisk or fork.
In a large bowl, combine pasta with chicken and vegetables. Gently
fold in dressing. Cover and refrigerate for 4 hours.
Nutritionals per serving - 6 servings:
CALORIES: 289
PROTEIN: 21 g
DIGESTIBLE CARBOHYDRATES: 16 g
FAT: 6 g
SATURATED FAT: 1 g
CHOLESTEROL: 40 mg
SODIUM: 673 mg
DIETARY FIBER: 5 g
