Garlic and Herb Chicken Pasta Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 462
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 51
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 27
- Cholesterol
- 58
- Sodium
- 560
- Total: 30 min
- Active: 15 min
Ingredients
1 pound fusilli pasta
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon honey
1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows
1 cup sliced grape tomatoes
1 cup diced fresh mozzarella
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper
Chicken, Spinach and Artichoke Base:
Two 9-ounce bags refrigerated grilled garlic and herb chicken breast
One 14-ounce can artichoke hearts, drained and roughly chopped
One 5-ounce bag fresh spinach
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper
Directions
- Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside.
- In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl.
Chicken, Spinach and Artichoke Base:
- Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.