Serves 10
Ingredients:
1 box 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.
Nutrition information per serving (1/6 of recipe): 289 calories; 21 g protein; 16 g digestible carbohydrates; 6 g fat; 1 g saturated fat; 40 mg cholesterol; 673 mg sodium; 5 g total dietary fiber.
