Chicken and Avocado Pasta Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 388.2
- Total Fat: 24.8 g
- Cholesterol: 35.3 mg
- Sodium: 480.6 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 1.6 g
- Protein: 7.9 g
View full nutritional breakdown of Chicken and Avocado Pasta Salad calories by ingredient
Introduction
A flavour packed (and one pot!) chicken pasta salad made with Litehouse Avocado Dip and Barilla Gluten Free elbow pasta. Amazingly delicious - you'd never know it was gluten free! A flavour packed (and one pot!) chicken pasta salad made with Litehouse Avocado Dip and Barilla Gluten Free elbow pasta. Amazingly delicious - you'd never know it was gluten free!Number of Servings: 10
Ingredients
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8 oz boneless, skinless chicken breast, cubed
1 large red pepper, diced
1 medium zucchini, diced
1 dry pint grape tomatoes, halved
2 oz kalamata olives, chopped
3 green onions, thinly sliced
1 (340 g) box Barilla Gluten Free Elbows
1 container (just shy of 2 cups) Litehouse Avocado Dip
Directions
Place a large pot over medium high heat and spray with cooking spray.
Add chicken, season with salt and pepper, and cook, stirring, until done. Remove to a large mixing bowl and set aside.
Add red pepper and zucchini along with another sprinkle of pepper and saute until just tender. Transfer to the bowl with the chicken.
Add the tomatoes, olives and green onions.
Add water and a large pinch of salt to the pot used to cook the chicken and vegetables (no need to clean).
Add the pasta and cook until al dente, about 7 minutes.
Drain and immediately add to the bowl of vegetables.
Add the avocado dip and fold through to combine everything.
Serve immediately, let cool to room temperature or chill before serving - this is best (IMHO) after a night in the fridge.
Serving Size: Makes 10 lunch servings
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Add chicken, season with salt and pepper, and cook, stirring, until done. Remove to a large mixing bowl and set aside.
Add red pepper and zucchini along with another sprinkle of pepper and saute until just tender. Transfer to the bowl with the chicken.
Add the tomatoes, olives and green onions.
Add water and a large pinch of salt to the pot used to cook the chicken and vegetables (no need to clean).
Add the pasta and cook until al dente, about 7 minutes.
Drain and immediately add to the bowl of vegetables.
Add the avocado dip and fold through to combine everything.
Serve immediately, let cool to room temperature or chill before serving - this is best (IMHO) after a night in the fridge.
Serving Size: Makes 10 lunch servings
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.