Directions:
- Cut chicken into 1-inch chunks. Salt and pepper lightly.
- In medium bowl, blend dressing ingredients.
- In Dutch oven, cook pasta according to package directions, adding frozen vegetables after 8 minutes. Return to a boil. Cook 3 to 4 minutes or until pasta and vegetables are tender. Rinse in cold water to cool; drain.
- Spray large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add chicken. Cook and stir 7 to 9 minutes or until chicken is browned and internal juices run clear.
- In very large bowl, combine pasta, vegetables, chicken, mushrooms and tomatoes; mix well.
- Add dressing to salad; toss to coat. Cover and refrigerate thoroughly before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.57 Kcal (815 kJ) | ||
| Calories from fat | 101.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.24g | 17% | |
|---|---|---|---|
| Cholesterol | 38.22mg | 13% | |
| Sodium | 382.52mg | 16% | |
| Potassium | 351.35mg | 7% | |
| Total Carbs | 7.48g | 2% | |
| Sugars | 1.62g | 6% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 15.78g | 32% | |
| Vitamin C | 25.8mg | 43% | |
| Iron | 0.7mg | 4% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.98 Kcal (431 kJ) | ||
| Calories from fat | 53.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 17% | |
|---|---|---|---|
| Cholesterol | 20.23mg | 13% | |
| Sodium | 202.46mg | 16% | |
| Potassium | 185.97mg | 7% | |
| Total Carbs | 3.96g | 2% | |
| Sugars | 0.86g | 6% | |
| Dietary Fiber | 1.82g | 14% | |
| Protein | 8.35g | 32% | |
| Vitamin C | 13.6mg | 43% | |
| Iron | 0.4mg | 4% | |
| Calcium | 17.8mg | 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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