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Back to Salads Next Recipe >>> Garbanzo and Tomato Salad
   

 Chicken Pasta Salad
 
 
4 oz   cooked whole wheat pasta twists or bows  
1 cup   boneless chicken breast poached, cooked and cubed  
10 oz   package frozen chopped broccoli, thawed and drained  
1/2 cup   frozen peas, thawed  
1/2 cup   light ranch dressing  
1 tsp   Italian blend herbs  
1/4 tsp   pepper, freshly ground  
1 Tbs   parmesan cheese, grated  
 
Place a large pot of water over high heat. When it boils, add salt and cook pasta according to package directions.
Combine pasta with chicken, broccoli and peas.
In a separate bowl, blend in dressing, herbs, pepper and cheese. Pour dressing mixture into pasta and vegetable mixture. Toss well to coat, and serve.
 
Servings: 4
 
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

 

 

 
       
Amount Per Serving      
Calories   305.29  
Calories From Fat (8%)   25.38  
    % Daily Value
Total Fat 2.90g   4%  
Saturated Fat 0.66g   3%  
Monounsaturated Fat 0.36g      
Polyunsaturated Fat 0.61g      
Trans Fatty Acids 0.00g      
Cholesterol 36.25mg   12%  
Sodium 1745.65mg   73%  
Potassium 1322.76mg   38%  
Carbohydrates 44.13g   15%  
Dietary Fiber 20.49g   82%  
Sugar 0.16g      
Sugar Alcohols 0.00g      
Net Carbohydrates 23.63g      
Protein 36.05g   72%  
Vitamin A 11978.80IU   240%  
Vitamin C 254.60mg   424%  
Calcium 352.20mg   35%  
Iron 4.87mg   27%  
Vitamin E 10.46IU   35%  
Thiamin 0.46mg   31%  
Riboflavin 0.60mg   35%  
Niacin 9.98mg   50%  
Vitamin B6 1.18mg   59%  
Folate 200.95µg   50%  
Vitamin B12 0.24µg   4%  
Pantothenic Acid 2.35mg   23%  
Phosphorus 515.15mg   52%  
Magnesium 155.41mg   39%  
Zinc 2.76mg   18%  
Copper 0.36mg   18%  
Manganese 2.50mg   125%  
Selenium 30.36µg   43%  
Alcohol 0.00g      
Caffeine 0.00mg      
Water 647.07g      
 
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