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
Instructions
1
Cook the pasta according to package directions, omitting the salt, if desired. Drain and rinse under cold running water; drain again.
2
Meanwhile, toss together the lime juice, oil, sugar, and salt in a medium bowl. Add the chicken, bell peppers, onion, jalapeño pepper, cilantro, and pasta; toss to coat. Yields 2 cups per serving.
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