3-Ingredient Brown Sugar and Mustard Chicken Breasts
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 1g||5%|
|Total Carbs 50g||16%|
|Dietary Fiber 3g||%|
|Vitamin A 1%|
|Vitamin C 3%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
12 ouncesfusilli pasta
1/4 cupjerk marinade
2 stalkscelery, 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.
Meanwhile, stir mayonnaise with jerk marinade. In a large bowl, toss cooked pasta with cooked and shredded chicken, celery, onion, bell pepper and carrot.
Stir in the mayonnaise mixture until well combined. Serve immediately or chill for up to 6 hours before serving.
Jerk Chicken Pasta SaladAdd Your Comment