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Nutrition Tip of the Week

Recipe of the Month: Easy Pasta Salad with Chicken and Vegetables
By Brittany Kelley, R.D. 

Ingredients

1 15-ounce can garbanzo beans, drained and rinsed

1 6-ounce can chicken breast packed in water, drained and rinsed

½ cup balsamic vinaigrette salad dressing

16 ounces uncooked whole-wheat pasta

1 10-ounce bag frozen mixed vegetables

Directions

  1. Bring a gallon-sized pot of water to boil. Cook pasta according to package instructions.
  2. Two minutes before pasta is finished cooking, add in the frozen mixed vegetables. Once pasta is cooked and vegetables are tender, drain into colander.
  3. While pasta and vegetables are cooking, gently mix the rinsed and drained beans, chicken and salad dressing in a large bowl until combined.
  4. Add the pasta and vegetables to the bowl and mix with the beans, chicken and salad dressing. Serve salad warm or cold.

 

 

 

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