|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||10 %|
|Saturated Fat 1g||5 %|
|Cholesterol 31g||10 %|
|Sodium 417mg||17 %|
|Total Carbs 50g||16 %|
|Dietary Fiber 3g||%|
|Vitamin A 1%|
|Vitamin C 3%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
|1 1/2||cups PERDUE® Fresh Boneless, Skinless Chicken Breasts|
|12||ounces fusilli pasta|
|1/4||cup jerk marinade|
|2||stalks celery, finely chopped|
|3||green onions, finely chopped|
|1/2||red bell pepper, finely chopped|
|1||small carrot, halved and thinly sliced|
Cook pasta in boiling, salted water according to package directions. Drain and rinse in cold water.
TIP: Lighten up this recipe by using low-fat mayonnaise. If not serving immediately, set some dressing aside to stir in just before serving to ensure a creamy pasta salad. Replace the jerk sauce with pesto for an Italian-flavored pasta salad. Note: Recipe Inspired by Dody, Perdue Community Member.
|2||Meanwhile, stir mayonnaise with jerk marinade. In a large bowl, toss cooked pasta with cooked and shredded chicken, celery, onion, bell pepper and carrot.|
|3||Stir in the mayonnaise mixture until well combined. Serve immediately or chill for up to 6 hours before serving.|