Chicken Alfredo Pasta Salad recipe
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Ingredients
- 2 skinless, boneless chicken breasts 2 teaspoons Italian seasoning 5 slices bacon, chopped 1 (16 ounce) package tri-color rotelle pasta ½ cucumber, sliced 2 roma (plum) tomatoes, seeded and chopped 1 (2.25 ounce) can sliced black olives ½ (14 ounce) can artichoke hearts, drained and quartered 5 green onions, sliced ¼ cup vinegar 1 (16 ounce) jar Alfredo sauce
Nutrition Info
- 454.9 caloriescarbohydrate: 47.9 gcholesterol: 45.4 mgfat: 21.8 gfiber: 3.4 gprotein: 19.3 gsaturatedFat: 7.8 gservingSize: -sodium: 861.9 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Chicken Alfredo Pasta Salad
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts onto a roasting pan, season with Italian seasoning,
Cook chicken in preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool completely.
Cook and stir bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes, drain on a paper towel-lined plate until cool.
Bring a large pot of lightly salted water to a boil, cook the rotelle pasta at a boil until tender yet firm to the bite, about 8 minutes, drain. Rinse the pasta in cold water until cooled, drain.
Combine chicken, bacon, pasta, cucumber, tomatoes, black olives, artichoke hearts, and green onions in a large bowl.
Pour vinegar and Alfredo sauce over the pasta mixture, stir to combine.
Cover bowl with plastic wrap. Refrigerate at least 1 hour before serving.