Chicken-Penne Salad with Green Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To quickly prepare the beans in this recipe, trim just the stem ends, leaving the tapered blossom ends intact. Line up 5 or 6 beans at a time and cut them roughly the same length as the pasta. You can have an entire meal ready in about 35 minutes. Ingredients:
2 cups uncooked penne (tube-shaped) pasta |
2 cups (1-inch) cut green beans (about 1/2 pound) |
2 cups shredded cooked chicken breast |
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 pepper, 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 bottled minced garlic |
1/4 teaspoon black pepper |
Directions:
1. Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain.
2. Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.
3. Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
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