Sunset Chicken Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
* Whole Wheat pasta (about 11 ounces, dry) * 2 chicken thighs/ or breasts * 1 cup chopped spinach * 2 cloves of garlic, chopped * 3/4 cup chopped red pepper * 3/4 cup chopped yellow pepper * 3/4 cup chopped onion * 1 cup chopped carrots * 1 cup broccoli, chopped small * 1 large potato, chopped small. * about 9 tbspoons FF sour creamno-calorie spray butter, some random seasonings, and pepper.
This was my first time making this, and I made entirely too much... so if you wanted to, you could cut the recipe in half, and still have enough to feed your family-- as it is, i'll be eating this for a week. :-)
I mainly took whatever i had in the fridge and threw it together... i'd use chicken breast if i make this again.
take your chicken and trim all fat off of the pieces. chop into bite size pieces, and put in skillet with 2 diced cloves of garlic, about 1/2 cup of water, some spray butter, and some seasoning-- i used mrs. Dash. Cover, and let it cook. when its white in the centers, take lid off, and brown the outsides of the chicken a little. put on plate, and refrigerate.
take chopped potatoes, some spray butter, some seasoning, and some water, and steam/brown(just like the chicken) them for about 5-10 minutes on low.. you dont want them completely soft, but tender. put in a container, and throw it in the freezer for a few minutes
chop your veggies-- make them small.
while youre chopping them, take about 11 ounces (almost a whole box of pasta) and start boiling that till its aldente! i used Healthy Harvest Rotini. when its done, stick it in a collander, and pour cold water over the pasta to get it cold!
take your teeny tiny broccoli, and a little water, stick it in a pan , and steam it for like 2 minutes-- you dont want these little pieces to be completely soft, just bright green, and a little tender. put in seperate container, and stick in freezer for a few minutes.
grab a big bowl and throw everything in together-- dont forget the broccoli, potatoes and chicken that are in the fridge and freezer! mix it up with about 9 tablespoons of fat free sour cream, add a hefty amount of pepper, and you've got yourself some Sunset Chicken pasta salad!
Makes about 8 servings of 1 to 1.5 cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user MLE102286.
I mainly took whatever i had in the fridge and threw it together... i'd use chicken breast if i make this again.
take your chicken and trim all fat off of the pieces. chop into bite size pieces, and put in skillet with 2 diced cloves of garlic, about 1/2 cup of water, some spray butter, and some seasoning-- i used mrs. Dash. Cover, and let it cook. when its white in the centers, take lid off, and brown the outsides of the chicken a little. put on plate, and refrigerate.
take chopped potatoes, some spray butter, some seasoning, and some water, and steam/brown(just like the chicken) them for about 5-10 minutes on low.. you dont want them completely soft, but tender. put in a container, and throw it in the freezer for a few minutes
chop your veggies-- make them small.
while youre chopping them, take about 11 ounces (almost a whole box of pasta) and start boiling that till its aldente! i used Healthy Harvest Rotini. when its done, stick it in a collander, and pour cold water over the pasta to get it cold!
take your teeny tiny broccoli, and a little water, stick it in a pan , and steam it for like 2 minutes-- you dont want these little pieces to be completely soft, just bright green, and a little tender. put in seperate container, and stick in freezer for a few minutes.
grab a big bowl and throw everything in together-- dont forget the broccoli, potatoes and chicken that are in the fridge and freezer! mix it up with about 9 tablespoons of fat free sour cream, add a hefty amount of pepper, and you've got yourself some Sunset Chicken pasta salad!
Makes about 8 servings of 1 to 1.5 cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user MLE102286.
Nutritional Info Amount Per Serving
- Calories: 202.2
- Total Fat: 1.5 g
- Cholesterol: 16.6 mg
- Sodium: 42.9 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 6.4 g
- Protein: 10.4 g
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