Pasta Dinner Bowl

By CathyD

Can be eaten warm or cold. Serve with a tossed green salad and no-fat Italian dressing. Refrigerate pasta in a covered bowl, and you'll have several quick and easy, low-gi meals!

Ingredients

• 1 lb. ground turkey breast
• (or 1 lb. skinless chicken strips)
• 1 tsp. garlic powder
• 1 bag whole wheat rotini pasta
• 2 cans red kidney beans
• (drained and rinsed)
• Small can sliced black olives, drained
• 1 cup fresh mushrooms, sliced
• (or 2 small cans sliced mushrooms)
• Dressing
• 1 tsp. Dijon mustard
• 4 Tbsp. Balsamic Vinegar
• 4 Tbsp. Olive Oil
• 2 tsp. minced garlic

Details

Adapted from recipesdietsandmore.com

Preparation

Step 1

Place ground turkey or chicken strips in skillet coated with no-stick spray. Sprinkle with garlic powder and stir fry until done, then set aside. Cook pasta in 2 qts. boiling water, to which 2 tsps. salt have been added. Cook 10-12 minutes, until tender.

While pasta is boiling, combine Dijon mustard, balsamic vinegar, olive oil and garlic in a small bowl and set aside.

Drain pasta, rinse in cold water. Place in large bowl and add drained and rinsed kidney beans, black olives, mushrooms and cooked chicken or turkey. Stir gently to mix. Whisk dressing ingredients to blend, then pour over pasta mixture and toss to coat.