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Ditalini Pasta Salad with Chicken & Peas

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Need an easy-to-make, comforting dinner? Make this light pasta dish! The ditalini used here is a small tube-shaped Italian corn pasta that’s naturally gluten free. Toss it with baked chicken, diced tomato and young peas, and you’ve got a warm, healthy and satisfying dish. But wait! Double the recipe and serve it cooled as a scrumptious, healthier take on classic picnic macaroni salad.

Ditalini Pasta Salad with Tomatoes, Diced Chicken & Peas in White Bowl on White Modern Table | Vitacost.com/Blog

Ditalini Pasta Salad with Tomatoes, Diced Chicken & Peas in White Bowl on White Modern Table | Vitacost.com/Blog

Ditalini Pasta Salad with Chicken & Peas

  1. Preheat oven to 450 degrees F.

  2. In baking dish, arrange chicken and coat with Italian seasoning. Bake 15-18 minutes, or until internal temperature reaches 165 degrees at thickest part. Let cool slightly and dice.

  3. Cook pasta per package directions.

  4. In saucepan, bring 2 cups water to boil. Add peas and cook 60 seconds. Drain immediately.

  5. In large bowl, mix together pasta, chicken, tomato and peas; add dressing of choice and salt and pepper to taste.

Get the ingredients you’ll need from Vitacost.com!

Nutrition Facts

Ditalini Pasta Salad with Chicken & Peas

Amount Per Serving

Calories 635
Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 6g30%

Trans Fat 0.2g

Polyunsaturated Fat 7g

Monounsaturated Fat 8g

Cholesterol 115mg38%

Sodium 243mg10%

Potassium 825mg24%

Carbohydrates 62g21%

Fiber 10g40%

Sugar 8g9%

Protein 46g92%

Vitamin A 834IU17%

Vitamin C 17mg21%

Calcium 279mg28%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

 

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