Rotini Salad with Green Beans and Chicken in Basil Buttermilk Dressing

Ingredients

• 16 ounces Dreamfields ^[1] 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
Fat: 6 grams
Saturated Fat: 1 grams
Fiber: 5 grams
Sodium: 673 miligrams
Cholesterol: 40 miligrams
Protein: 16 grams

Source: Dreamfields