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Broccoli and Chicken Pasta Salad

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"Great for lunch boxes. Healthy food kids love!"
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Ingredients

30 m servings 218 cals
Original recipe yields 4 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse under cold water. Transfer pasta to a large bowl.
  2. Meanwhile, fit a deep saucepan with a steamer insert. Add 2 inches of water and heat to boiling. Place broccoli in the steamer, cover, and cook until just tender, about 4 minutes. Add to the bowl with the cooked pasta.
  3. Add chicken, corn, tomatoes, and green onions to the bowl with the pasta.
  4. Whisk olive oil, honey, soy sauce, lemon juice, and black pepper together in a bowl. Pour dressing over pasta salad and toss to coat.

Nutrition Facts


Per Serving: 218 calories; 3.1 g fat; 36.9 g carbohydrates; 13.1 g protein; 20 mg cholesterol; 458 mg sodium. Full nutrition

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