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Chicken Pasta Salad

Chicken Pasta Salad

Calories 413 (25% from fat)
Fat 11.25 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Cholesterol 109 mg.
Sodium 528 mg.
Carb. 41 gram
Fiber 2.5 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 37gram


4 skinless, boneless chicken breasts (average weight is 4 oz. raw per chicken breast)

1 package tricolor tortellini (8.8 oz)
(We used Ronzoni Filled Pasta Cheese & Garlic TriColor Tortellini.)

2 cups sugar snap peas, trimmed

1 Tbsp. basil

2 Tbsp. refrigerated pesto
(We used Monterey Pasta Company CarbSmart Clasic Pesto Sauce.)

1 cup cherry tomatoes, halved

1/4 tsp. ground black pepper

1. Cut chicken into bite sized cubes. Then cook chicken until brown in large skillet with fat-free cooking spray. Chicken is done when no longer pink inside. (Approximately 5-8 minutes. )

2. Put tortellini in pot with 2 quarts of boiling water. Stir gently and cook for 7 minutes. Add sugar snap peas and cook an additional 4 minutes.

3. Drain pasta and peas, rinse with cold water. Pour in large bowl and toss with basil and pesto.

4. Fold in tomatoes, cooked chicken and pepper.

5. Refrigerate for 1 hour and serve.

Yield: 4 Servings

Chicken Pasta Salad 

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