Reunion Chicken Pasta Salad Recipe

Penne pasta combines with chicken breasts and vegetables for a pasta salad recipe that feeds a crowd.

Ingredients

2 lbs. Boneless, skinless chicken breasts
1 lb. Uncooked penne pasta
1 lb. Bag frozen bean and carrot mixture (baby carrots, green and yellow beans)
2 cups frozen broccoli florets
1 8oz. package sliced fresh mushrooms
2 tomatoes, diced

Dressing
½ cup olive oil
1/3 cup white wine vinegar
1 teaspoon salt
1 teaspoon basil leaves
1 teaspoon oregano leaves
2 cloves garlic, minced (optional)

Instructions

1.  Cut chicken into 1-inch chunks. Salt and pepper lightly, if desired. In medium bowl, blend dressing ingredients.
2. In Dutch oven, cook pasta according to package directions, adding frozen vegetables after 8 minutes. Return to boil. Cook 3 to 4 minutes or until pasta and vegetables are tender. Rinse in cold water to cool; drain.
3. Spray large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add chicken. Cook and stir 7 to 9 minutes or until chicken is browned and internal juices run clear.
4. In very large bowl, combine pasta, vegetables, chicken, mushrooms and tomatoes; mix well. Add dressing to salad; toss to coat. Cover and refrigerate thoroughly before serving.

Servings : 14

Author: National Chicken Council

• chicken
• National Chicken Council
• pasta
• Pasta Salad