Chicken & Spinach Pasta Salad

TAKES: 25 min. MAKES: 6 serv­ings

Simple & Delicious - - ON THE MENU -

My fam­ily loves pasta sal­ads, but usu­ally they con­tain too much may­on­naise or oily dress­ing. Hum­mus gives this dish an amaz­ing taste and tex­ture while also in­creas­ing its nu­tri­tional pro­file. Adding cooked chicken (store-bought ro­tis­serie chicken works well) makes this pasta salad a com­plete meal. —Jenny Lynch, Rock Is­land, IL

8 oz. un­cooked whole wheat ro­tini ¹ ₂ cup hum­mus

3 Tbsp. Ital­ian salad dress­ing ¹₄ tsp. salt ¹ ₈ tsp. pep­per

4 cups fresh baby spinach

1 cup cubed cooked chicken breast 2 cups cherry toma­toes, halved 1 can (2¹ ₄ oz.) sliced ripe olives, drained

¹ ₄ cup crum­bled feta cheese

1. Cook pasta ac­cord­ing to pack­age di­rec­tions for al dente. Drain and rinse with cold wa­ter.

2. Com­bine hum­mus, salad dress­ing, salt and pep­per in a large bowl. Add pasta; toss to coat. Stir in spinach, chicken, toma­toes and olives.

Sprin­kle with feta. Serve im­me­di­ately. 1¹ ₂ CUPS 263 cal., 6g fat (1g sat. fat), 20mg chol., 405mg sod., 35g carb.

(3g sug­ars, 7g fiber), 16g pro.

Di­a­betic ex­changes: 2 starch,

1 lean meat, 1 fat.

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