*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.
Pretty tasty though I did take some liberty with the recipe. I used a mix of pastas spirals egg noodles and whole wheat egg noodles for more of a salad feel. I cooked the broccoli in a separate pan with a thin layer of water. I never boil veggies because it leeches the nutrients. I used most of a fresh lemon and a liberal amount of pepper on the chicken as it cooked in a separate pan. When I mixed it all together it still wasn't strong enough so I added a great deal more pepper lemon salt some fresh cilantro and a healthy dose of olive oil. Now that's tasty! Next time I'll try cooking the broccoli and chicken in the same pan for a while to mix flavors.
This was an awesome summer salad. It was very refreshing. I added peas shredded carrots and cherry tomatos as well to add a crunch. I recieved many compliments on this salad. I also added fresh lemon juice to the dressing.
I like it too. I cooked everything separate for 10 minutes then combined in a large bowl with marinara. Prep time: 15 min; Cook time: 10 min - Broccoli (cut in small florets) - Chicken breasts (seasoned with Lemon Pepper) - Pasta (Barilla farfalle) - Warmed some Marinara while slicing the chicken into small chunks. Throwing everything into the bowl and mix with serving utensils. Bonus: Serve with garlic bread.
Once you've added your seasoning and oil to taste I think this is REALLY good. But you do have to like pepper or forget it. Also add halved cherry tomoates for color or other veggie of coice. Suggest using tricolored pasta for color if no tomatoes available.