Chicken and Arugula Pasta Salad
By barbie24
Calories 380
Fat 12.2 g
Satfat 4.7 g
Monofat 4.4 g
Polyfat 0.8 g
Protein 33 g
Carbohydrate 36 g
Fiber 5 g
Cholesterol 87 mg
Iron 2 mg
Sodium 578 mg
Calcium 135 mg
Sugars 3 g
Est. Added Sugars 0 g
* Serving Size: about 2 1/2 cups
Ingredients
- 6 ounces uncooked whole-wheat fusilli pasta
- 1 medium shallot, thinly sliced
- 1 garlic clove, thinly sliced
- 3 ounces Brie cheese, rind removed and finely chopped
- 8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups)
- 2 teaspoons cider vinegar
- 3/8 teaspoon freshly ground black pepper, divided
- 3/8 teaspoon kosher salt
- 2 teaspoons extra-virgin olive oil
- 5 ounces fresh baby arugula
- 1 large heirloom tomato, chopped
Details
Servings 4
Cooking time 20mins
Adapted from myrecipes.com
Preparation
Step 1
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
2. Place shallot and garlic in a small bowl. Pour 1/4 cup reserved pasta cooking liquid over shallot mixture; steep 5 minutes.
3. Place pasta and cheese in a large bowl; toss to combine. Stir in chicken, vinegar, shallot mixture, 1/4 teaspoon pepper, and salt.
4. Combine oil and arugula. Add arugula mixture to pasta mixture; toss to combine. Sprinkle with remaining 1/8 teaspoon pepper and tomato.
You'll also love
- Powered Up Potato Salad 4.3/5 (3 Votes)
- Chicken and Shrimp Lettuce Wraps 3.4/5 (5 Votes)
- Tomatillo-Braised Chicken Thighs 4.3/5 (3 Votes)
- Macaroni Salad from L&L Hawaiian... 4.3/5 (3 Votes)
- Tofu-free, Deli style Macaroni and... 4.3/5 (3 Votes)
- Creamy Chicken Liver Pasta 3.7/5 (19 Votes)
- Rotisserie Chicken Stir Fry 4.1/5 (19 Votes)
- Slow-Cooker Chicken and Okra 4.2/5 (9 Votes)
Review this recipe