WARM PASTA SALAD WITH CHICKEN RECIPES

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WARM CHICKEN PASTA SALAD RECIPE | EAT SMARTER USA



Warm Chicken Pasta Salad recipe | Eat Smarter USA image

The Warm Chicken Pasta Salad recipe out of our category Pasta Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 45 minutes

Yield 2

Number Of Ingredients 12

1 sprig Basil
1 lemon
3 ounces Ricotta cheese
salt
peppers
0.5 bunch Arugula
1 tablespoon honey
2 tablespoons olive oil
1 tablespoon Pine nuts
12 ounces Chicken breasts
4 ounces short Whole Grain Pasta (ie. penne)
2 tomatoes

Steps:

  • Rinse basil, shake dry, pluck 5 leaves and chop finely. Squeeze lemon. Measure 1 tablespoon juice and mix with the chopped basil and the ricotta. Season with salt and pepper.
  • Clean arugula, rinse and spin dry.
  • Mix 2 tablespoons lemon juice with honey and season with salt and pepper. Whisk in 1 tablespoon olive oil.
  • Lightly toast the pine nuts in a dry skillet. Remove and set aside.
  • Rinse chicken breasts and pat dry. Season with salt and pepper. Heat the remaining oil in the skillet. Fry chicken on each side for 3-4 minutes.
  • Add enough water to cover the bottom of the skillet. Cover and cook over medium heat for an additional 4 minutes. If necessary, pour in some more water.
  • Meanwhile, cook pasta according to package directions in plenty of boiling salted water until al dente.
  • Rinse the tomatoes, cut into quarters, remove seeds and cut into fine strips.
  • Remove chicken from skillet, let cool slightly and dice.
  • Drain the pasta and while still warm, mix with chicken, tomatoes and pine nuts in a bowl.
  • Fold in sauce and arugula leaves. Dollop ricotta on the salad in small spoonfuls and serve immediately.

Nutrition Facts : Calories 597 kcal, FatContent 21 g, SaturatedFatContent 5.5 g, ProteinContent 55 g, CarbohydrateContent 43 g, SugarContent 0 g, CholesterolContent 135 mg

WARM CHICKEN SALAD WITH BOWS RECIPE | EATINGWELL



Warm Chicken Salad with Bows Recipe | EatingWell image

This combination of simple ingredients results in a sophisticated warm pasta salad.

Provided by EatingWell Test Kitchen

Categories     Quick & Easy Low-Calorie Chicken Recipes

Total Time 30 minutes

Number Of Ingredients 11

12 ounces whole-wheat bow-tie pasta
2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil, divided
12 ounces boneless, skinless chicken breast, trimmed and thinly sliced
2 small red bell peppers, seeded and thinly sliced
2 shallots, minced
2 cloves cloves garlic, minced
1 cup reduced-sodium chicken broth
¼ cup balsamic vinegar
2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
1 9-ounce package frozen artichokes, thawed

Steps:

  • Cook pasta in a large pot of boiling salted water until tender but firm, about 10 minutes. Drain and rinse under cold water until cooled. Set aside.
  • Toast pine nuts in a small dry skillet over medium heat, stirring almost constantly, until golden and fragrant, 3 to 4 minutes. Set aside.
  • Heat 2 teaspoons oil in a wok over high heat. Add chicken pieces and saute until no longer pink inside, 2 to 3 minutes. Season with salt and pepper and set aside.
  • Add the remaining 1 teaspoon oil to the wok. Add peppers, shallots and garlic, and saute until the peppers are tender-crisp, about 2 minutes. Add to the reserved chicken.
  • Add broth, vinegar and rosemary to the pan and bring to a boil. Add artichokes and the reserved pasta and cook until heated through, about 2 minutes. Return the reserved chicken mixture to the pan and toss with the pasta. Taste and adjust seasoning and sprinkle with pine nuts. Serve warm.

Nutrition Facts : Calories 342.4 calories, CarbohydrateContent 51.3 g, CholesterolContent 31.3 mg, FatContent 6.8 g, FiberContent 7.9 g, ProteinContent 22.1 g, SaturatedFatContent 1.1 g, SodiumContent 160.6 mg, SugarContent 5.7 g

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