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Nutrition Facts
Serving Size 1 (274g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 421
Calories from Fat 121		(28%)
Amount Per Serving		%DV
	Total Fat 13.6g	20%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 7.3g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 521mg		21%
Potassium 551mg		15%
Total Carbohydrate 50.0g		16%
	Dietary Fiber 8.5g	33%
	Sugars 3.6g
Protein 26.4g		52%
detailed view... how is this calculated?

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Chicken-Penne Salad with Green Beans

Recipe #34983 | 36 min | 25 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: sydsmama
Jul 25, 2002

From Cooking Light magazine, August 2002, as requested.

SERVES 4 (change servings and units)

Ingredients

2 cups uncooked penne pasta (tube-shaped)
2 cups cut green beans, cut in 1 inch pieces (about 1/2 pound)
2 cups shredded cooked chicken breasts
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
1 1/2 teaspoons chopped fresh flat-leaf parsley
1 (7 ounce) bottle roasted red bell peppers, drained and cut into thin strips
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon instant minced garlic
1/4 teaspoon black pepper

Directions

1
1.
2
Cook pasta in boiling water 7 minutes.
3
Add green beans; cook 4 minutes.
4
Drain and rinse with cold water; drain.
5
2.
6
Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.
7
3.
8
Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
9
Drizzle over pasta mixture; toss gently to coat.
10
Yield: 4 servings (serving size: 2 cups).

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Course > Salads
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Jim C.

On Aug 19, 2009

A delicious summer meal, and a great template for improvising. I just made it with chicken sausage and without the pasta, since we had half a baguette from the night before--both good variations.

0 people found this review helpful

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From: Chef #354881

On Aug 28, 2008

I made this salad when it came out in Cooking Light magazine, but I hadn't made it in a long time. I was glad to see this recipe here and and I made it the same night, as I had fresh green and yellow beans, onions, and basil from my garden. I didn't have a jar of roasted red peppers, but I did have a large fresh, red bell pepper. I just chopped it and fried it in a skillet with cooking spray until the edges turned a little dark. I also made more dressing, as my DH likes lots of dressing. It was delicious! We really like this salad, and I will make it again soon!

0 people found this review helpful

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From: Miss Annie

On Jan 4, 2003

We thoroughly enjoyed eating this very nice salad. The combination of the salad ingredients worked well together. The dressing was light,and not overpowering, it let the variety of flavors come through. I will definately make this salad again. Thanks for sharing this recipe.

5 people found this review helpful

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From: ellie_

On May 23, 2004

Delicious and easy to make! Didn't change a thing except I used white wine vinegar instead of the red. Thanks for sharing!

1 person found this review helpful

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Read all 6 reviews