Source: Dreamfields

Marinated chicken breasts, mixed vegetables and rotini tossed with a light and creamy dressing.

Servings

Pasta Salad
13.25 oz Dreamfields Rotini
1 lb boneless skinless chicken breasts
0.5 cup reduced fat Italian dressing
0.5 fresh green beans , cut into thirds
1 small red bell peppers , chopped
0.5 cup sliced carrots
0.25 cup fresh chopped green onion

Dressing
1 cup light mayonnaise
0.75 cup low fat buttermilk
2 tbsp red wine vinegar
0.33 cup fresh basil , chopped
1 tsp kosher salt
0.5 tsp black pepper

1 Place chicken into a zip-lock bag and add Italian dressing. Place in the refrigerator for several hours or overnight. Remove chicken and discard marinade.
2 In a medium-sized skillet over medium-high heat, cook chicken for 7 minutes on each side or until thoroughly cooked through. Remove from heat and cool. Cut chicken into 1/2-inch pieces.
3 Meanwhile, cook pasta according to package directions. Add green beans to cooking water with pasta during the remaining 5 minutes to blanch; drain. Rinse pasta and beans in cold water and drain well.
4 In a small bowl, combine dressing ingredients and stir well with a whisk or fork.
5 In a large bowl, combine pasta with chicken and vegetables. Gently fold in dressing. Cover and refrigerate for 4 hours.

NOTE: Although Dreamfields' pastas contain 42g of carbohydrates per 2-ounce serving, Dreamfields calculates only 5g "digestible carbs" because of the unique formulation they use. The Nutrition Facts for this recipe are based on that 5g per serving calculation. Please visit www.dreamfieldsfoods.com for more information.