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Add a photoServings: 4
Ingredients
- 1 x 7 ounce jar sweet red peppers liquid removed
- 1/4 c. Extra virgin olive oil
- 3 Tbsp. White wine vinegar ds Cayenne pepper
- 1/4 tsp Salt
- 1/2 lb Penne or possibly small pasta shells
- 2 c. Diced cooked chicken
- 12 x Cherry tomatoes, halved Fresh basil or possibly parsley for garnish Lettuce leaves
Directions
- Make the dressing: In a blender container of food processor bowl, combine all ingredients and process till nearly smooth. Refrigeratefor up to one day.
- Make the salad: Prepare pasta as directed on label.
- Drain in colander and rinse under cool running water.
- Let drain foir 5 - 10 min. In a large bowl, combine pasta, chicken and dressing, tossing to coat, Garnish with tomatoes and basil or possibly parsley.
- Chill till serving time. Serve at room temperature or possibly slightly chilled in a lettuce-lined dish.
- bread, 2 meat, 2.7 fat
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 4 servings | |
| Calories 541 | |
| Calories from Fat 239 | 44% |
| Total Fat 26.88g | 34% |
| Saturated Fat 5.57g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 215mg | 9% |
| Potassium 751mg | 21% |
| Total Carbs 50.86g | 14% |
| Dietary Fiber 4.5g | 15% |
| Sugars 6.94g | 5% |
| Protein 24.19g | 39% |
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