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Rotini Salad with Green Beans and Chicken in Basil Buttermilk Dressing
Source: Dreamfields

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

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 285.4
Total Carbs 8.1 g
Dietary Fiber 3.8 g
Sugars 3.8 g
Total Fat 10.1 g
Saturated Fat 1.5 g
Unsaturated Fat 0.7 g
Potassium 209.2 mg
Protein 17.6 g
Sodium 610.7 mg
Dietary Exchanges
2 Fat , 1/2 Vegetables , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Pasta Salad

13 1/4 oz  Dreamfields Rotini
1 lb  boneless skinless chicken breasts
0 1/2 cup  reduced fat Italian dressing
0 1/2 each  fresh green beans
1 each  small red bell peppers
0 1/2 cup  sliced carrots
0 1/4 cup  fresh chopped green onion

1 cup  light mayonnaise
0 3/4 cup  low fat buttermilk
2 tbsp  red wine vinegar
0.3333 cup  fresh basil
1 tsp  kosher salt
0 1/2 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.

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