South-of-the-border pasta and chicken
8
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Easy
This quick and tasty pasta salad is a great use for rotisserie or leftover chicken from another meal. Ready in just 25 minutes, you can serve it hot or cold. Make it ahead and take it for lunch during the week or have a batch handy for a quick weekend meal. Mexican-inspired, the lime dressing is well-balanced and a zesty complement to the bell peppers, jalapeño and cilantro. If you are not a fan of hot peppers, substitute green bell pepper to keep the crunch without the heat. Rev-up the green veggies by adding some fresh peppery arugula and/or roasted zucchini to your pasta.
Ingredients
Uncooked radiatore
1⅓ cup(s), or medium shells (4 ounces)
Fresh lime juice
2 Tbsp
Olive oil
1½ tsp, extra-virgin
Sugar
½ tsp
Table salt
½ tsp
Cooked skinless boneless chicken breast
1 cup(s), chopped, diced
Red bell pepper
½ medium, seeded and cut into small dice
Yellow bell pepper
½ medium, or green, seeded and cut into small dice
Red onion
½ small, thinly sliced
Jalapeño pepper
½ medium, seeded and minced (wear gloves to prevent irritation)
Cilantro
2 Tbsp, fresh, finely chopped
