Garden Rotini and Chicken Toss
Ingredients
- 6 oz whole-grain rotini pasta
- ¾ lb asparagus, cut into 1-inch pieces (about 3 cups)
- 1 cup shredded rotisserie chicken
- 1 (8-oz) pkg sliced mushrooms
- ½ cup chopped fresh basil
- 2 heirloom tomatoes, seeded and chopped
- ½ red onion, thinly sliced
- ¼ cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 2 tsp lemon zest
- ½ tsp salt
Instructions
- Cook pasta according to package directions, adding asparagus during last 2 minutes of cooking. Drain and rinse with cold water to cool.
- Meanwhile, combine chicken and remaining ingredients in a large bowl. Add pasta and asparagus; toss gently.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
400
|
400
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 23 | 23 |
| Carb (g) | 40 | 40 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 347 | 347 |
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