Vegetable Pasta Salad I recipe
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Ingredients
- 4 skinless, boneless chicken breast halves 1 pound rotini pasta 8 ounces frozen mixed vegetables 2 tablespoons olive oil salt and pepper to taste
Nutrition Info
- 526.6 caloriescarbohydrate: 41.8 gcholesterol: 136.9 mgfat: 10.8 gfiber: 3.9 gprotein: 62.9 gsaturatedFat: 2.2 gservingSize: -sodium: 192.1 mgsugar: : -transFat: : -unsaturatedFat: : -
Directions Vegetable Pasta Salad I
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente, drain.
4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.