Rating: 4 stars
17 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

This is a very good pasta for family get togethers. It can be served hot, cold, or room temperature.

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Heat olive oil in a large skillet over medium heat. Saute garlic for 2 minutes, then stir in chicken, and cook until no longer pink, and juices run clear. Remove from skillet, and set aside. Heat 1 tablespoon olive oil. Saute red onion, green bell pepper, red bell pepper, yellow bell pepper and yellow squash until tender.

  • In a large bowl, combine pasta, chicken, pepper mixture, basil and balsamic vinegar. Toss until evenly distributed.

Nutrition Facts

315 calories; protein 18.7g; carbohydrates 48.9g; fat 5.4g; cholesterol 25.7mg; sodium 38.5mg. Full Nutrition
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Reviews (19)

17 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0