Sunset Chicken Pasta Salad

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Nutritional Info
  • Servings Per Recipe: 7
  • 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

View full nutritional breakdown of Sunset Chicken Pasta Salad calories by ingredient
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The colors of the ingredients reminded me of a sunset over a green grassy hill... Ok just go with it. :-) The colors of the ingredients reminded me of a sunset over a green grassy hill... Ok just go with it. :-)
Number of Servings: 7


    * 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 cream
    no-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.

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