Skinny Italian Chicken Pasta Salad Recipes

SKINNY ITALIAN CHICKEN PASTA SALAD

Steps:

• To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, optional cayenne, and whisk to combine; set sauce aside.
• Cook pasta according to package directions in salted water, drain, place in an extra-large bowl; set aside. While pasta is cooking, also cook the chicken.
• To a large skillet, add 2 tablespoons olive oil, add the chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
• Add the sauce and allow it to bubble at a medium-fast boil for about 1 minute. Stir sauce and flip chicken intermittently throughout.
• Add the chicken and the sauce to the pasta bowl.
• Add the broccoli, bell peppers, tomatoes, cucumber, onions, optional fresh herbs (I had mint on hand and added about 3 tablespoons), and toss very well to combine.
• Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, extra olive oil, extra cayenne, splash of lemon juice, etc.) before serving.
• Salad may be served immediately, or cover and refrigerate until chilled.

ITALIAN CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions, drain, place in a large bowl, and set aside.
• To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, and whisk to combine; set sauce aside.
• To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
• Add the sauce and allow it to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout. Add chicken and any cooking liquid to the pasta bowl.
• Add the tomatoes, basil, cucumber, cheese, and toss gently to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, etc.) before serving.

INSTANT POT ITALIAN CHICKEN PASTA SALAD

Steps:

• Add rotini and chicken broth to the Instant Pot. Layer raw chicken tenders on top of pasta and lightly sprinkle salt and pepper on them.
• Put lid on the Instant Pot and cook on high pressure for 3 minutes. After cook time is up, allow for 5 minutes natural release before releasing remaining pressure.
• Removed cooked chicken tenders and set aside to cool. Rinse rotini noodles in a strainer with cold water until cooled. While chicken is cooling, dice onions, tomatoes, and bell peppers. Once chicken has cooled, dice it into bite-sized pieces.
• In a large bowl, combine pasta, chicken, vegetables, Italian salad dressing, Italian seasoning, parmesan cheese, and salt and pepper (to taste). Toss ingredients until well combined. Refrigerate for at least 2 hours to allow flavors to mesh together. Serve chilled.

ITALIAN CHICKEN PASTA SALAD

Steps:

• Heat a pot of cold water to boiling.
• While the water is heating up, shred the chicken if not already shredded.
• Add pasta to boiling water and cook the pasta as directed. Drain.
• Mix olive oil, White wine vinegar, and Italian seasoning. Set aside.
• In a large bowl, combine pasta, chicken, diced avocado, sliced tomatoes, and chopped basil. Top with homemade Italian dressing and mix well.
• Squeeze fresh lime juice over salad and sprinkle with salt and pepper lightly before serving.

ITALIAN CHICKEN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
• Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
• In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.

JOSH'S SKINNY CHICKEN PASTA

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add red bell pepper, green bell pepper, and onion. Cook and stir until onion begins to brown, about 5 minutes.
• Season chicken with garlic powder, salt, and pepper; add to skillet. Cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and slice thinly.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; return to pot.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic; stir until starting to brown, about 3 minutes. Whisk in flour; stir frequently to dissolve lumps and avoid burning, 2 to 3 minutes. Reduce heat to medium-low; stir yogurt into flour mixture. Add broth slowly until sauce is thinned, about 3 minutes. Add Parmesan cheese and blue cheese; stir until melted.
• Stir peppers and onions into sauce; season with salt and pepper. Pour sauce over pasta; stir to coat. Mix in chicken.

ITALIAN CHICKEN PASTA SALAD RECIPE

Steps:

• In a large bowl, mix all ingredients together. Chill for about 2 hours before serving, to allow dressing to soak into other ingredients.

HOT ITALIAN CHICKEN & PASTA SALAD WITH PARMESAN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, sprinkle chicken with dry dressing mix; toss to coat. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done.
• Drain pasta; place in large bowl. Add remaining oil, chicken and all remaining ingredients; mix lightly.