Chicken-Penne Salad with Green Beans

By tcasteel2000

Cooking Light

AUGUST 2002

Ingredients

• 2 cups uncooked penne (tube-shaped) pasta 6 oz. cal 510, fat 1.5 fib. 15
• 2 cups (1-inch) cut green beans (about 1/2 pound) cal. 73, fib.8 sod. 14
• 2 cups shredded cooked chicken tenders 7.75 oz. cal.213, fat 1.9, sod. 87
• 1/2 cup vertically sliced red onion 60 grams cal.24 fib.0.8
• 1/4 cup chopped fresh basil
• 1 1/2 teaspoons chopped fresh flat-leaf parsley 2 grams
• 1 (7-ounce) bottle roasted red bell pepper, drained and cut into thin strips 120 grams, cal.42.8,sod.642
• 2 tablespoons extra-virgin olive oil cal.240 fat, 28
• 2 tablespoons red wine vinegar sod. 10
• 1 tablespoon cold water
• 1/2 teaspoon pink salt, sod. 1520
• 1/2 teaspoon bottled minced garlic
• 1/4 teaspoon black pepper

Preparation

Step 1

Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain.

Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.

Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
Cal.275.7 Fat, 7.85 Fib. 5.95, Sod.547