Summer pasta salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
24 oz. boneless, skinless chicken breast8 cups of cherry tomatoes8 cups of fresh asparagus16 oz. (1 box) Barilla Plus penne3 tbsp olive oilItalian herb blend
Combine olive oil and spice blend in resealable bag. Drop chicken inside and shake until coated.
Bake chicken at 350 degrees for 35-45 minutes, depending on thickness of chicken pieces
While chicken is cooking, put pasta on to boil.
Chop asparagus into bite-size pieces, spread on cookie sheet and put in oven 15 minutes before chicken is done.
When the chicken and asparagus are ready, cut the chicken into small pieces. Combine all ingredients into large bowl and toss. Makes 8-10 1.5-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user IDAHOBLACKBERRY.
Bake chicken at 350 degrees for 35-45 minutes, depending on thickness of chicken pieces
While chicken is cooking, put pasta on to boil.
Chop asparagus into bite-size pieces, spread on cookie sheet and put in oven 15 minutes before chicken is done.
When the chicken and asparagus are ready, cut the chicken into small pieces. Combine all ingredients into large bowl and toss. Makes 8-10 1.5-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user IDAHOBLACKBERRY.
Nutritional Info Amount Per Serving
- Calories: 400.8
- Total Fat: 7.9 g
- Cholesterol: 49.3 mg
- Sodium: 96.3 mg
- Total Carbs: 51.0 g
- Dietary Fiber: 8.4 g
- Protein: 33.9 g
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