Chicken and Arugula Pasta Salad

Calories 380 Fat 12.2 g Satfat 4.7 g Monofat 4.4 g Polyfat 0.8 g Protein 33 g Carbohydrate 36 g Fiber 5 g Cholesterol 87 mg Iron 2 mg Sodium 578 mg Calcium 135 mg Sugars 3 g Est. Added Sugars 0 g * Serving Size: about 2 1/2 cups
Photo by Barbie C.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 6

    ounces uncooked whole-wheat fusilli pasta

  • 1

    medium shallot, thinly sliced

  • 1

    garlic clove, thinly sliced

  • 3

    ounces Brie cheese, rind removed and finely chopped

  • 8

    ounces shredded skinless, boneless rotisserie chicken breast (2 cups)

  • 2

    teaspoons cider vinegar

  • 3/8

    teaspoon freshly ground black pepper, divided

  • 3/8

    teaspoon kosher salt

  • 2

    teaspoons extra-virgin olive oil

  • 5

    ounces fresh baby arugula

  • 1

    large heirloom tomato, chopped

Directions

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid. 2. Place shallot and garlic in a small bowl. Pour 1/4 cup reserved pasta cooking liquid over shallot mixture; steep 5 minutes. 3. Place pasta and cheese in a large bowl; toss to combine. Stir in chicken, vinegar, shallot mixture, 1/4 teaspoon pepper, and salt. 4. Combine oil and arugula. Add arugula mixture to pasta mixture; toss to combine. Sprinkle with remaining 1/8 teaspoon pepper and tomato.

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