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Vinaigrette Pasta Salad with Chicken

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Submitted by allison

YIELD

6 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 237
CUP ML OLIVE OIL
¼ 59
CUP ML BASIL PESTO
fresh *
½ 2.5
TEASPOON ML SEASONED SALT
1 453.6
POUND G CHICKEN BREASTS
skinned, boned
1 1
EACH EACH ZUCCHINI
blanched, sliced
79
CUP ML LEMON JUICE
fresh
1 1
EACH EACH EGG YOLKS *
½ 2.5
TEASPOON ML WHITE PEPPER
9 260.1
OUNCES ML/G ANGEL HAIR PASTA
fresh
½ 118
CUP ML PINE NUTS

Directions

In a medium bowl, place oil, lemon juice, pesto sauce, egg yolk, seasoned salt and pepper.

Whisk together until well blended.

Reserve ¼ cup mixture. Broil chicken breast halves on both sides until tender.

Slice chicken, crosswise, unto 1” wide strips. Toss remaining oil mixture with hot cooked, drained pasta and zucchini.

Arrange on a serving platter. Place chicken slices over pasta;sprinkle with pine nuts.

Pour reserved oil mixture over salad.

Serve immediately or chill.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 683 62% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 259mg 11%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 9%
Sugars g
Protein 62g
Vitamin A 2% Vitamin C 20%
Calcium 3% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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