BBQ Chicken Pasta Salad
Course: Main Dish
Prep Time: 25 Minutes
Cook Time: 11 Minutes
Total Time: 36 Minutes
Makes 8 Servings
1 box Dreamfields Rotini
2 tablespoons avocado, olive or vegetable oil
2 lbs boneless, skinless chicken breasts diced (about 1/2-inch)
2 teaspoons ground cumin
2 teaspoons paprika
1 cup diced red bell pepper (about 1/4-inch)
1-1/2 cups fresh or frozen corn kernels
1-1/2 cups cherry tomatoes quartered
1 cup no-salt-added black beans drained and rinsed
2/3 cup barbecue sauce
2 medium avocados (approximately 1 pound total)
2 tablespoons fresh lime juice (1 lime)
1/2 teaspoon kosher salt
Chopped fresh cilantro
Cook pasta according to package directions; set aside.
Meanwhile, heat avocado oil in large skillet over medium-high heat. Add diced chicken, cumin, paprika, onion and bell pepper. Cook 5 to 6 minutes, stirring frequently. Stir in corn, tomatoes and black beans. Cook an additional 3 to 5 minutes or until chicken is cooked through, stirring frequently.
Transfer chicken mixture to large bowl. Add barbecue sauce; mix well.
In small bowl, for guacamole, scoop avocados out of shell and remove pits. Mash with fork. Add lime juice and salt; stir to combine.
Cool chicken and pasta mixture at least 20 minutes. Serve immediately or refrigerate, covered. Just before serving, stir guacamole into pasta mixture. Garnish with fresh cilantro, if desired.
14 g Fat
62 g Carbohydrates
35 g Protein
70 mg Cholesterol
410 mg Sodium
11 g Dietary Fiber
2 g Saturated Fat