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Catelli Bistro Chicken and Red Pepper Caprese Pasta Salad

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"This zesty and colourful dish is perfect for a summer dinner."
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1 h 15 m servings 390 cals
Original recipe yields 8 servings


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  1. Cook fusilli according to package directions. Drain and rinse under cold water; transfer to large bowl.
  2. Add chicken, red peppers and bocconcini to pasta; toss with Italian dressing, salt and pepper. Refrigerate for at least 1 hour or for up to 8 hours. Fold in Parmesan cheese and basil just before serving. Serve with additional Parmesan cheese, if desired.

Nutrition Facts

Per Serving: 390 calories; 16.5 g fat; 38.3 g carbohydrates; 23.1 g protein; 52 mg cholesterol; 718 mg sodium. Full nutrition

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