Chicken-Penne Salad with Green Beans |
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Prep Time: 25 Minutes Cook Time: 11 Minutes |
Ready In: 36 Minutes Servings: 4 |
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From Cooking Light magazine, August 2002, as requested. Ingredients:
2 cups uncooked penne pasta (tube-shaped) |
2 cups cut green beans, cut in 1 inch pieces (about 1/2 pound) |
2 cups shredded cooked chicken breasts |
1/2 cup vertically sliced red onion |
1/4 cup chopped fresh basil |
1 1/2 teaspoons chopped fresh flat-leaf parsley |
1 (7 ounce) bottle roasted red bell peppers, drained and cut into thin strips |
2 tablespoons extra virgin olive oil |
2 tablespoons red wine vinegar |
1 tablespoon cold water |
1/2 teaspoon salt |
1/2 teaspoon instant minced garlic |
1/4 teaspoon black pepper |
Directions:
1. 1.
2. Cook pasta in boiling water 7 minutes.
3. Add green beans; cook 4 minutes.
4. Drain and rinse with cold water; drain.
5. 2.
6. Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.
7. 3.
8. Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
9. Drizzle over pasta mixture; toss gently to coat.
10. Yield: 4 servings (serving size: 2 cups).
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