Rosemary Pecan Chicken Salad Boats
10 MIN
KATHLEEN GALLAGHER
PREP TIME: 15min COOK TIME: 10min
SERVES 4
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 530 | ||
| % Daily Value* | ||
| Total Fat 14g | 22% | |
| Saturated Fat 2.5g | 13% | |
| Cholesterol 95mg | 32% | |
| Sodium 810mg | 34% | |
| Total Carbs 51g | 17% | |
|---|---|---|
| Dietary Fiber 5g | 20% | |
| Sugars 7g | ||
| Protein 51g | ||
| Vitamin A 30% | ||
| Vitamin C 70% | ||
| Calcium 10% | ||
| Iron 25% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Sautéed Asparagus and Mushroom Chicken Pasta
| 2 packages | PERDUE® SHORT CUTS® Carved Chicken Breast, Olive Oil & Rosemary (9 oz.) |
| 2 tbsp | olive oil |
| 1 clove | garlic, minced |
| 16 spears | asparagus, 1-inch pieces |
| 1 8-ounce package | button mushrooms, sliced |
| 1 medium | red dell pepper, chopped |
| 1 cup | chicken stock |
| 2 tbsp | parsley, chopped |
| 8 ounces | bow tie pasta (1/2 box), cooked |
| 1/4 cup | Parmesan cheese, grated |
In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 30 seconds. Add the asparagus, mushrooms and red bell pepper. Sauté for 2 to 3 minutes until the vegetables are slightly softened.
Add the chicken stock and bring to a boil. Reduce the heat and simmer for 2 to 3 minutes until the vegetables are cooked but still slightly firm.
Add the chicken and the pasta. Toss to coat. Cook until heated through.
Remove the skillet from the heat. Toss with the parsley and Parmesan cheese. Divide the pasta onto 4 plates and serve with extra Parmesan cheese on the side if desired.
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