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Rotini Salad with Green Beans and Chicken in Basil Buttermilk Dressing

Yield: 10 servings
Ratings Rating: 4.00, 1 Votes | Read Comments
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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 Ingredients:

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, combine dressing ingredients and stir well with a whisk or fork.
  5. In a large bowl, combine pasta with chicken and vegetables. Gently fold in dressing. Cover and refrigerate for 4 hours.

Nutritional Information (Per Serving)
Calories:289
Protein:16g
Sodium: 673 mg
Cholesterol:40 mg
Fat: 6g
Saturated Fat: 1g
Dietary Fiber: 5g

Source: Dreamfields Pasta



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