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.


Recipe Yield: Yield: 10 servings

Nutritional Information Per Serving:

Calories: 289
Fat: 6 grams
Saturated Fat: 1 grams
Fiber: 5 grams
Sodium: 673 milligrams
Cholesterol: 40 milligrams
Protein: 16 grams
Carbohydrates: 0 grams



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