Directions:
- Steep the tea bags in the vinegar for 15 minutes.
- Squeeze out the excess liquid before discarding the bags.
- Mix in the mayonnaise and tarragon, and chill.
- Meanwhile, cook the pasta according to the package directions until al dente.
- Drain pasta and reserve.
- Heat the oil in a skillet and sauté the chicken until it is cooked through, 10 to 15 minutes.
- Remove the chicken to a plate to cool.
- Shred the chicken.
- Combine the chicken, pasta, peppers and dressing in a large bowl.
- Toss and chill.
- Serve with an arugala and frise salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 575.67 Kcal (2410 kJ) | ||
| Calories from fat | 226.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.12g | 39% | |
|---|---|---|---|
| Cholesterol | 183.85mg | 61% | |
| Sodium | 1105.79mg | 46% | |
| Potassium | 785.43mg | 17% | |
| Total Carbs | 34.55g | 12% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 53.29g | 107% | |
| Vitamin C | 38.8mg | 65% | |
| Iron | 1.2mg | 7% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 126.92 Kcal (531 kJ) | ||
| Calories from fat | 49.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.54g | 39% | |
|---|---|---|---|
| Cholesterol | 40.53mg | 61% | |
| Sodium | 243.8mg | 46% | |
| Potassium | 173.17mg | 17% | |
| Total Carbs | 7.62g | 12% | |
| Sugars | 0.64g | 12% | |
| Dietary Fiber | 0.17g | 3% | |
| Protein | 11.75g | 107% | |
| Vitamin C | 8.5mg | 65% | |
| Iron | 0.3mg | 7% | |
| Calcium | 5.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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