Chicken Whole Wheat Penne Pasta Salad Recipes

WHOLE-WHEAT PASTA SALAD WITH WALNUTS AND FETA CHEESE

Steps:

• Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
• In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
• In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.

CHICKEN & WHOLE WHEAT PENNE PASTA SALAD

Steps:

• Chicken & Whole Wheat Penne Pasta Salad This is a fast & easy low-carb friendly recipe. 4 cups chopped cooked chicken breast 2 large cloves garlic, minced 1 cup roasted, chopped red peppers from jar ¼ cup chopped fresh basil 1 cup cooked whole wheat penne pasta 4 tablespoons freshly grated Asiago Vinaigrette Dressing: 6 tablespoons extra virgin olive oil 3 tablespoons balsamic vinegar ½ teaspoon Dijon mustard ½ teaspoon salt ½ teaspoon freshly ground pepper Combine all ingredients for the Vinaigrette dressing in a screw top jar. Cover and shake until thoroughly mixed. Set aside. Combine first 5 ingredients, chicken through pasta, in a medium bowl. Add the vinaigrette dressing; mix well. Refrigerate for 1 hour. Sprinkle grated Asiago over salad and serve. Makes 6 Servings.

TRICOLORE PENNE PASTA WITH CHICKEN

Steps:

• Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce.
• Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving. Garnish with shaved Parmesan and a sprinkling of basil.
• Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
• Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid

PENNE WITH CHICKEN AND ASPARAGUS

Steps:

• Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
• Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
• Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

WHOLE-WHEAT PENNE WITH SAUSAGE, CHARD, AND ARTICHOKE HEARTS

Steps:

• Set a large pot of salted water to boil for pasta. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium. Add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned, 10 to 12 minutes.
• Add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat.
• Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes and cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot.
• Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil, and red pepper flakes to pasta in pot. Toss to combine, adding reserved pasta water if necessary. Season with salt and pepper.

MEAL PREP PESTO CHICKEN PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes.
• Pour on the pesto, pasta, and chicken and stir to combine.
• Toss in the cherry tomatoes and give everything a stir to combine and warm through.
• Distribute pasta mixture evenly between 4 tupperware containers.
• Top with parsley for garnish.
• Can be refrigerated up to 4 days.
• Enjoy!

WHOLE WHEAT PASTA WITH LEMON KALE CHICKEN RECIPE BY TASTY

Steps:

• Boil salted water and cook the pasta for 1 minute less than the time indicated on the package. When the pasta is finished cooking, reserve ¼ cup (60 ml) of pasta water.
• Meanwhile, heat two tablespoons of olive oil in a cast-iron skillet. Season cubed chicken with salt and pepper, add it to the skillet, and brown it on each side. Once cooked through - about 2 to 4 minutes - remove from skillet and reserve.
• Heat remaining three tablespoons of olive oil in skillet and add garlic and red pepper flakes. Cook until fragrant, about 1 minutes.
• Add kale, lemon zest, lemon juice, salt, and reserved pasta water. Cook until kale is tender, about 3 minutes.
• Add cooked chicken, and pasta. Stir to coat, and serve immediately.
• Enjoy!