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Chicken Pasta Primavera Salad with Parmesan Vinaigrette
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Chicken Pasta Primavera Salad with Parmesan Vinaigrette

Ingredients

2 cups PERDUE® HARVESTLAND® Whole Chicken with Giblets
8 ounces Campanelle or other curly pasta
1/2 cup olive oil
1 small onion, sliced
1 medium carrot, diced
1 small summer squash sliced into rounds
8 asparagus spears cut into 2-inch pieces
1/2 cup peas
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup red wine vinegar
2 tsp. lemon juice
1 tsp. grated garlic
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
Parmesan curls for garnish
Step One

Chicken Pasta Primavera Salad with Parmesan Vinaigrette

Time make it in:

WITH PERDUE® HARVESTLAND® Whole Chicken with Giblets

Serves 4 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 640
% Daily Value*
Total Fat 34g 52%
Saturated Fat 6g 30%
Cholesterol 80mg 27%
Sodium 470mg 20%
Total Carbs 53g 18%
Dietary Fiber 5g 20%
Sugars 7g
Protein 33g
Vitamin A 70%
Vitamin C 40%
Calcium 10%
Iron 25%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 640
  • Protein 33g
  • Sodium 470mg
  • Sat.Fat 6g
  • Sugar 7g

Chicken Pasta Primavera Salad with Parmesan Vinaigrette

ingredients

Ingredients

2 cups PERDUE® HARVESTLAND® Whole Chicken with Giblets
8 ounces Campanelle or other curly pasta
1/2 cup olive oil
1 small onion, sliced
1 medium carrot, diced
1 small summer squash sliced into rounds
8 asparagus spears cut into 2-inch pieces
1/2 cup peas
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup red wine vinegar
2 tsp. lemon juice
1 tsp. grated garlic
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
Parmesan curls for garnish
ingredients

Step one: Boil

Bring a large pot salted water to boil. Add pasta and cook according to package directions for al dente, about 10 minutes. Drain and rinse with cold water. Transfer pasta to large mixing bowl, drizzle 1 tablespoon olive oil and toss well to coat.

ingredients

Step two: Sauté

In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and cook until soft, about 2 to 3 minutes. Add carrot, summer squash and asparagus. Cook 1 to 2 minutes. Add peas and cook 1 more minute. Vegetables should be just cooked and still crisp. Season with salt and pepper, remove from heat and let cool.

How to: Sauteing
ingredients

Step three: Whisk

Whisk together red wine vinegar, lemon juice, garlic, basil and Parmesan until combined. Continue whisking and drizzle in remaining 5 tablespoons of olive oil.

How to: Seasoning
ingredients

Step four: Serve

To serve, toss pasta with cooked chicken, sautéed vegetables, cherry tomatoes and Parmesan dressing until well combined. Transfer to serving platter and garnish with Parmesan curls.

TA DA!

Chicken Pasta Primavera Salad with Parmesan Vinaigrette

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