Vegetable Pasta Salad I

4.1
(10)

Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too.

1
Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 4 skinless, boneless chicken breast halves

  • 1 pound rotini pasta

  • 8 ounces frozen mixed vegetables

  • 2 tablespoons olive oil

  • salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.

  3. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.

  4. 4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.

Nutrition Facts (per serving)

527 Calories
11g Fat
42g Carbs
63g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 527
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 11%
Cholesterol 137mg 46%
Sodium 192mg 8%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 14%
Protein 63g
Vitamin C 9mg 44%
Calcium 40mg 3%
Iron 2mg 13%
Potassium 721mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.