Chicken Thyme Penne Salad Recipes

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CHICKEN-THYME-PENNE SALAD



Chicken-Thyme-Penne Salad image

It's "thyme" for chicken salad! Make this crunchy and flavor-packed salad a day ahead for a super time-saver.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h25m

Yield 12

Number Of Ingredients 13

3 cups uncooked penne pasta (10 oz)
4 cups cubed deli rotisserie chicken (from two 2- to 2 1/2-lb chickens)
2 cups seedless red grapes, cut in half
2 medium stalks celery, sliced (1 cup)
1/3 cup chopped onion (1 small)
3 tablespoons olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves, crushed
1 1/4 cups reduced-fat mayonnaise or salad dressing
1 tablespoon milk
1 tablespoon honey
1 tablespoon coarse-grained mustard
1 teaspoon salt
1 cup chopped walnuts, toasted

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • In very large (4-quart) bowl, mix pasta, chicken, grapes, celery and onion. In small bowl, mix oil and 1 tablespoon of the fresh thyme (or 1 teaspoon of the dried thyme). Pour oil mixture over chicken mixture; toss to coat.
  • In small bowl, mix mayonnaise, milk, honey, mustard, salt and remaining thyme. Cover chicken mixture and mayonnaise mixture separately; refrigerate at least 4 hours but no longer than 24 hours.
  • Up to 2 hours before serving, toss chicken mixture and mayonnaise mixture. Cover; refrigerate until serving. Just before serving, stir in 3/4 cup of the walnuts. Sprinkle salad with remaining walnuts.

Nutrition Facts : Calories 400, Carbohydrate 30 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g

WORTH EVERY PENNE



Worth Every Penne image

"My husband is usually a meat and potatoes guy. But after I made this simple sauteed chicken and penne salad for him, he added it to his list of most-requested dinners." -Janet Reimer, Armstrong, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 15

1/4 cup balsamic vinegar
1/4 cup prepared pesto
2 tablespoons olive oil, divided
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups uncooked penne pasta
3 cups sliced fresh mushrooms
1 large red onion, chopped
1 small sweet red pepper, julienned
1 small green pepper, julienned
3 cups fresh baby spinach
3 cups cubed cooked chicken breast
12 cherry tomatoes, halved
1/2 cup crumbled feta cheese or 1/4 cup grated Parmesan cheese

Steps:

  • In a small bowl, combine the vinegar, pesto, 1 tablespoon oil, honey, salt and pepper; set aside. Cook pasta according to package directions., Meanwhile, in a Dutch oven, saute the mushrooms, onion and peppers in remaining oil until tender. Stir in the spinach, chicken and tomatoes; cook until spinach is wilted. , Drain pasta; place in a large serving bowl. Add the chicken mixture, tomatoes and pesto mixture; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 422 calories, Fat 17g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 519mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 4g fiber), Protein 35g protein.

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