Sun Dried Tomato Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12 piece Sun Dried Tomatoes 16 tbsp Maple Grove Balsamic Vinaigrette 12 oz Barilla Tri-Color Rotini Pasta 1 Bell Pepper, Orange1 Bell Pepper, Red1 Bell Pepper, Yellow8 tbsp Balsamic Vinaigrette - Sugar Free Maple Grove Farm of Vermont 3 serving Grape Tomatoes (3oz/12 tomatoes) 11 serving Sargento Light String Cheese 2% Reduced Fat Low Moisture Mozzarella Cheese 1 stick/serving 300 gram Zuchinni, fresh, raw 16 ounces Chicken Breast (I used a store bought rotisserie chicken)
1. Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl.
2. Meanwhile, chop the chicken, sundried tomatoes (if not using julienned), zucchini, bell peppers & mozzarella. Slice the grape tomatoes in half.
3. Add the tomatoes, zucchini, bell pepper mozzarella, & chicken to the salad. Toss to distribute evenly.
4. Serve chilled
Serving Size: 10 servings
2. Meanwhile, chop the chicken, sundried tomatoes (if not using julienned), zucchini, bell peppers & mozzarella. Slice the grape tomatoes in half.
3. Add the tomatoes, zucchini, bell pepper mozzarella, & chicken to the salad. Toss to distribute evenly.
4. Serve chilled
Serving Size: 10 servings
Nutritional Info Amount Per Serving
- Calories: 261.4
- Total Fat: 4.1 g
- Cholesterol: 39.1 mg
- Sodium: 419.2 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.4 g
- Protein: 18.0 g
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