Chicken, Pasta Salad with Spring Vegetables

May 5, 2009 Serves 6
  • 1 box Barilla PLUS™ Penne Pasta
  • • ¼ cup Meijer extra virgin olive oil
  • • ½ cup white onion, chopped
  • • 2 cloves garlic, minced
  • • 1 lb. asparagus, trimmed cut into 1-inch diagonal pieces
  • • 2-1/2 cups grape tomatoes, cut into halves
  • • 2 cups of yellow summer squash, cut into small chunks
  • • Coarse salt to taste
  • • Fresh ground black pepper to taste
  • • ¾ cup low sodium, fat-free chicken broth
  • • 2 cups cubed chicken breast
  • • 6 leaves fresh basil, cut into thin strips
  • Cook Barilla Plus Penne Pasta according to package directions. Drain pasta. Set aside and keep warm. Heat oil in a large skillet over medium-high heat. Add onion and garlic. Sauté 3 to 4 minutes, stirring occasionally. Add asparagus and continue to sauté for 3 additional minutes. Add tomatoes and squash; sauté for 2 to 3 minutes or until tomatoes are softened. Season with salt and pepper to taste. Add chicken broth and chicken and reduce heat to a simmer. Cook to heat thoroughly. Immediately add hot pasta to the skillet. Mix well. Transfer to a serving bowl or platter; garnish with fresh basil strips and serve.

    Nutrition Information per serving: 420 calories; 12g fat; 48g carbohydrate; 26g protein; 39mg cholesterol; 275mg sodium; 8g fiber

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