Vegetable Pasta Salad I recipe

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Ingredients

4 skinless, boneless chicken breast halves
1 pound rotini pasta
8 ounces frozen mixed vegetables
2 tablespoons olive oil
salt and pepper to taste

Nutrition Info

526.6 calories
carbohydrate: 41.8 g
cholesterol: 136.9 mg
fat: 10.8 g
fiber: 3.9 g
protein: 62.9 g
saturatedFat: 2.2 g
servingSize: -
sodium: 192.1 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.

  3. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente, drain.

  4. 4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.

Recipe Yield

4 servings

Recipe Note

Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too.

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