Wednesday, September 2, 2009

Italian-Style Pasta Salad with Chicken

1 1/2 C. chicken, cubed (white or dark meat, either will work fine)
2 cloves garlic, minced or crushed
1/4 small onion, any variety, finely diced
1/2 C. Italian dressing, divided
1 red bell pepper, finely diced
8-10 sundried tomatoes, roughly chopped
1 lb. cooked pasta - small noodles work best (bowtie, small shells, rotini)
1/2 C. Miracle Whip/mayo (light or fat free)
1/4 C. parmesan
1 T. parsley

Combine chicken with garlic, onion, and 1/4 C. Italian dressing. Toss together and cook in a medium skillet over medium-high heat for 6-10 minutes, or til chicken is fully cooked. After cooking, immediately refrigerate - cool 15 minutes.

In a large bowl, combine remaining Italian dressing, pasta, sundried tomatoes, and mayo. Add chicken mixture, and toss to coat. Top with parmesan and parsley.

Serves = 8 servings

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