Roasted Chicken And Bow Tie Pasta Salad Low Fat Recipes

CHICKEN PASTA SALAD WITH ROASTED RED PEPPER DRESSING

Steps:

• Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
• In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.

BOW TIE PASTA SALAD WITH CHICKEN AND ROASTED PEPPERS

Steps:

• 1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
• 2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
• 3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
• 4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.

BOW TIE PASTA SALAD WITH SUMMER VEGETABLES

Steps:

• Drain the cooked pasta, and rinse under cold water to cool. Drain very well and then pour the pasta into a large bowl. Stir in the cucumber, red bell pepper, green onion, grape tomatoes and black olives. Set aside.
• In a medium bowl, combine the red wine vinegar, lemon juice, honey, salt and pepper. Whisk well. While whisking, slowly whisk in the olive oil. Whisk in the parsley.
• Pour the vinaigrette over the pasta and vegetables. Stir well. Fold in the feta cheese. Serve immediately or refrigerate and serve chilled.

BOWTIE PASTA SALAD WITH ROASTED RED PEPPERS AND VEGGIES

Steps:

• Cook the pasta as per directions, drain and run under cold water, mix in 1 tsp olive oil and set aside.
• In a bowl or Cruet, mix the Good Seasons packet with the olive oil and balsamic vinegar and water as per instructions on packet, set aside.
• If you are using the Chicken Breasts place them in a seal able plastic bag and marinade them in about 4 tbsp of the dressing.
• Roast the red bell peppers on your grill, medium heat directly on the grill and turn continuously until the skin is charred all over. Place them in a brown paper bag to steam the skin for about 10 minutes. Once they are cool enough to handle, peel the skins off and slice julianne style, set aside. (you can also roast the peppers in your broiler, place them on tinfoil on the top level of your oven set on broil and turn them continuously until charred).
• If using the chicken, grill them on your BBQ on medium heat about 10 minutes each side or until juices run clear and you have a 170 temperature Once cooked place on a plate and cover with plastic wrap for about 10 minutes (this sort of steams them a bit and makes for very tender chicken) Slice into strips and cool in the refrigerator.
• Mix the cooked pasta, chopped green pepper, sliced olives, tomatoes, sliced red onion, basil and parsley in a large bowl, add dressing to YOUR TASTE, give it a good mixing and place in a serving bowl. Place the julianne roasted red peppers and chicken strips over the top.

ROASTED CHICKEN AND BOW TIE PASTA SALAD (LOW FAT)

Steps:

• Cook the paste to firm-tender; rinse with cold water, drain well.
• In a bowl, combine the orange juice, and the next 7 ingredients (orange juice through rice vinegar); whisk to combine.
• Add in the cooked pasta, chicken, grapes, celery, red onion, walnuts, chives and parsley; toss gently to combine.
• Refrigerate for 2 hours before serving, to blend the flavors.

GRILLED CHICKEN BOW TIE PASTA SALAD

Steps:

• Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 minutes; drain.
• Toss chicken pieces, tomatoes, pepper, cheese, olives and dressing together in a large bowl.
• Add pasta and broccoli, toss lightly.
• Sprinkle with Parmesan cheese and serve.

BOW TIE PASTA SALAD

Steps:

• Preheat oven to 400 degrees. Meanwhile boil pasta in salted water per package instructions. Drain and set aside.
• Add broccoli, bell peppers and onions to a sheet tray. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat.
• Roast for 15 minutes or until the vegetables are caramelized and tender.
• Combine all the Italian dressing ingredients in a small bowl or measuring cup and whisk to combine. Season the dressing with salt and pepper to taste.
• Add the cooked pasta, roasted vegetables, tomatoes, and olives to a large bowl. Drizzle in about 1/2 the dressing adding more as needed.
• Serve immediately with parmesan cheese on top! Season to taste with salt and pepper.