Zesty Chicken Pasta Salad Recipe 55

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ZESTY CHICKEN AND PASTA



Zesty Chicken and Pasta image

If getting your kids to eat broccoli seems impossible, try our veggies and chicken pasta. Ready in a flash, it can fit into a smart eating plan. Mission possible.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 8

1 pkg. (8 oz.) fusilli pasta, uncooked
1/2 cup KRAFT Lite House Italian Dressing, divided
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups small broccoli florets
1 large red pepper, chopped
1 small onion, thinly sliced
1 Tbsp. chopped fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat 1/4 cup dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Add vegetables and parsley; cook 5 min. or until vegetables are tender, stirring occasionally.
  • Drain pasta; toss with chicken mixture and remaining dressing. Top with cheese.

Nutrition Facts : Calories 300, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

ZESTY COLD CHICKEN PASTA SALAD



Zesty Cold Chicken Pasta Salad image

A quick, easy, tasty, and colorful chicken pasta salad that looks as great as it tastes. Serve at room temperature or cool for at least 1 hour.

Provided by Krysie

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 23m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package rotini pasta
1 cup fat-free mayonnaise
1 teaspoon lemon pepper seasoning
½ teaspoon dried mustard
24 cherry tomatoes, halved
1 (15 ounce) can peas, drained
2 (5 ounce) cans chicken packed in water, drained
1 pinch paprika

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
  • Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.

Nutrition Facts : Calories 446.7 calories, Carbohydrate 69.3 g, Cholesterol 44 mg, Fat 7.3 g, Fiber 6.3 g, Protein 27.4 g, SaturatedFat 1.8 g, Sodium 1102.4 mg, Sugar 12.8 g

ZESTY CHICKEN PASTA SALAD RECIPE BY TASTY



Zesty Chicken Pasta Salad Recipe by Tasty image

Here's what you need: bowtie pasta, shredded chicken, cucumber, celery, black olive, cherry tomatoes, carrot, italian dressing

Provided by Claire Nolan

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 8

1 cup bowtie pasta, cooked
½ cup shredded chicken
¼ cup cucumber, diced
¼ cup celery, diced
¼ cup black olive, sliced
6 cherry tomatoes, sliced in half
½ cup carrot, julienned
3 tablespoons italian dressing

Steps:

  • In a bowl, combine pasta, chicken, cucumber, celery, black olives, sliced tomatoes, carrots, and Italian dressing.
  • Mix well and pour pasta salad into a reusable container. Pack with fruits and veggies for sides.
  • Enjoy!

Nutrition Facts : Calories 963 calories, Carbohydrate 142 grams, Fat 23 grams, Fiber 10 grams, Protein 46 grams, Sugar 15 grams

ZESTY PASTA SALAD



Zesty Pasta Salad image

Reduce the fat with this made-over Zesty Pasta Salad recipe. There's so much flavor packed into our Zesty Pasta Salad, you may find yourself in disbelief.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 50m

Yield 6 servings, 2/3 cup each

Number Of Ingredients 7

1/3 cup MIRACLE WHIP Light Dressing
1/4 cup KRAFT Lite Zesty Italian Dressing
1 cup multi-grain elbow macaroni, cooked
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
3/4 cup matchlike carrot sticks
1/2 cup frozen peas, thawed
1/2 cup chopped red peppers

Steps:

  • Mix dressings in large bowl.
  • Add remaining ingredients; mix lightly.
  • Refrigerate 30 min.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g

ZESTY CHICKEN PASTA SALAD



Zesty Chicken Pasta Salad image

Combining the coolness of a salad and the zesty seasonings of pizza, this salad is perfect for a summer get together. Megan Moore, Memphis, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 14 servings.

Number Of Ingredients 15

1 package (12 ounces) tricolor spiral pasta
2 cups cubed part-skim mozzarella cheese
2 cups cubed cooked chicken
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 cup sliced fresh mushrooms
2 cans (2-1/4 ounces each) sliced ripe olives, drained
6 green onions, sliced
1 package (3-1/2 ounces) sliced pepperoni, halved
1/2 cup canola oil
1/3 cup red wine vinegar
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions; rinse with cold water and drain well. In a large serving bowl, combine the cheese, chicken, peppers, mushrooms, olives, green onions, pepperoni and pasta. , In a small bowl, whisk together the remaining ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Toss before serving.

Nutrition Facts : Calories 300 calories, Fat 17g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 415mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

ZESTY ROTINI SALAD



Zesty Rotini Salad image

The key word in this recipe is ZESTY! Serves well with any kind of meal, or by itself as a salad for lunch. I add cottage cheese on the side of the dish. Parmesan cheese sprinkled on top is a nice addition, as well. Add zesty Italian salad dressing to taste. For large amounts, don't be surprised if you use an entire large bottle!

Provided by Blondie Bumstead

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 12

1 (12 ounce) package rotini pasta
3 carrots, peeled and diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 green onions, chopped
½ purple onion, diced
1 pound broccoli, cut into florets
1 large tomato, diced
3 stalks celery, diced
½ cup crumbled feta cheese
1 cup zesty Italian dressing

Steps:

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot and cook 8 to 10 minutes, until al dente. Drain and rinse in cold water.
  • In a large bowl, mix cooked, cooled rotini with the carrots, red bell pepper, yellow bell pepper, green bell pepper, green onions, purple onion, broccoli, tomato, and celery. Sprinkle with feta cheese and toss with Italian dressing to serve

Nutrition Facts : Calories 426 calories, Carbohydrate 51.5 g, Cholesterol 18.7 mg, Fat 20.4 g, Fiber 7.9 g, Protein 13.6 g, SaturatedFat 5 g, Sodium 971.5 mg, Sugar 8.2 g

SPICY AND CREAMY CAJUN CHICKEN PASTA



Spicy and Creamy Cajun Chicken Pasta image

Spicy and creamy Cajun Chicken Pasta is packed with vegetables and loaded with flavor! This simple and quick dinner recipe features bell peppers, perfectly seasoned flavorful chicken breasts, and luscious cream sauce.

Provided by Julia

Categories     Main Course

Time 40m

Number Of Ingredients 17

2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon garlic powder
1/4 teaspoon Cayenne pepper
1/4 teaspoon salt
2 tablespoons olive oil
1.5 pounds boneless skinless chicken breasts (, thinly sliced)
10 ounces pasta
1 red bell pepper (, diced)
1 yellow bell pepper (, diced)
1 cup heavy cream
1/4 cup Parmesan cheese (freshly shredded)
1/4 teaspoon red pepper flakes
salt (to taste)

Steps:

  • Combine ingredients for Cajun seasoning in a small bowl. Or, alternatively, use 2 tablespoons of your favorite Cajun seasoning. My recommendation is Frontier Cajun seasoning.
  • Place 2 chicken breasts in a shallow bowl and coat on both sides with 1/2 of the Cajun seasoning. Save the remaining 1/2 of the seasoning for pasta. Note: be sure to use thinly sliced chicken breasts. That means if you bought large chicken breasts, slice each one in half horizontally.
  • Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add the chicken breasts seasoned with Cajun spice and cook for about 4 minutes on each side. Turn off the heat, cover the skillet with the lid, and let the chicken sit, covered, off heat for about 10 minutes until it's completely cooked through. Remove the chicken to a plate and slice chicken thinly.
  • In the meantime, bring a large pot of water to boil. Add pasta and cook according to the package instructions (that usually means somewhere between 10 or 15 minutes). Drain pasta.
  • Add diced bell peppers to the same, now empty, skillet that you just used to cook chicken. Cook on medium heat for about 4 minutes until bell peppers are slightly softened. Remove 1/2 of the cooked bell peppers to a plate, leaving the remaing 1/2 in the skillet.
  • To the same skillet with 1/2 of the cooked bell peppers, add the cream, the remaining 1/2 of the Cajun seasoning, and freshly shredded Parmesan cheese. Bring to a brief boil, reduce to simmer, and cook, constantly stirring, until the cheese starts to melt, for several minutes.
  • Add drained cooked pasta to the skillet with the cream sauce and heat through on low heat. Season with red pepper flakes, more salt and extra cayenne pepper, if desired. Top with sliced cooked chicken and the remaining 1/2 of cooked bell peppers.

Nutrition Facts : Calories 776 kcal, Carbohydrate 60 g, Protein 50 g, Fat 37 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 195 mg, Sodium 484 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 16 g, ServingSize 1 serving

ZESTY CHICKEN SALAD



Zesty Chicken Salad image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 11

2 chicken breasts, boneless and diced
1/2 red pepper, diced
1/2 red onion, diced
2/3 cup mayonnaise
1 lime, juiced
1 jalapeno, minced and seeded
Tabasco sauce
1 bunch fresh cilantro
3 large lettuce leaves
1/2 tomato, diced
1/2 cup black olives, sliced

Steps:

  • In large bowl combine chicken, red pepper and onion. In small bowl mix mayonnaise and lime juice. Add jalapeno. Season with salt, pepper, and a dash of tabasco sauce. Drizzle over chicken mixture and toss to coat. Snip cilantro over chicken and mound chicken mixture on lettuce. Garnish with tomato and black olives. Serve.

ZESTY CHICKEN SALAD PASTA



Zesty Chicken salad pasta image

I was looking for a low fat lunch today and wanted chicken salad, I found a box of Kraft Classic italian pasta salad in my pantry and added my own twist to it and this is what I came up with. So easy, so good and can be made low fat or not.

Provided by susan simons

Categories     Other Salads

Number Of Ingredients 9

1 box kraft classic italian pasta salad
1/2 c fat free kraft zesty italian dressing
1/4 c mayonnaise
1 tsp bacon salt
1 tsp ranch style dressing mix
1 tsp minced garlic
1 roma tomatoes
2 c diced cooked chicken
1/2 c ff cheddar cheese

Steps:

  • 1. Boil 8 cups water on a saucepan. Add pasta and vegetable pouch. Cook 9-11 minutes until pasta is el dante, stiring occasionally; drain. Rinse with cold water and drain again.
  • 2. Meanwhile pasta is cooking Mix dressing and contents of spice packet and parmesan cheese packet with mayonnaise, galic,bacon salt and ranch seasoning.
  • 3. Add pasta and vegatables, chicken, tomato, and cheese. Sprinkle with a little more parmesan cheese. Serve immediatly, or cover and refrigerate until ready to serve.

COOL SPICY NOODLE SALAD



Cool Spicy Noodle Salad image

This trendy Asian salad is easier to make than a mayonnaise laced macaroni one and simple enough for cooking ahead for a cottage weekend. With tender chicken added, it deserves a starring role at any summer lunch or potluck. You can always fast forward prep time by picking up a rotisserie chicken and remember the flavour of the salad is better if made a day ahead (Don't forget to pack any leftovers for lunch the next day).

Provided by Developed for CFC by Monda Rosenberg

Yield 6

Number Of Ingredients 23

1 tbsp canola oil
1 tsp sesame oil
2 tbsp sugar
3 tbsp soy sauce
4 cloves garlic, minced
2 tsp ginger, fresh, finely grated
+
2 tsp ginger, fresh, finely grated
1 tsp hot red chili pepper flakes
2 tsp hot-garlic chili sauce
1 lime
salt, to taste
1 lb shanghai noodles
or
1 lb spaghetti
1 red pepper
1 yellow pepper
1 cup carrots, peeled and cut into match stick pieces
3 green onions, thinly sliced
3 cups cooked chicken, cubed
½ cup coriander, fresh, chopped
or
½ cup basil, fresh, chopped

Steps:

  • Prepare the dressing by whisking the oils, sugar and soy sauce together. Add the garlic, ginger, chili flakes and hot garlic sauce. If you are not a fan of fiery fare, add either the flakes or sauce, not both. Squeeze 3 tablespoons (45 mL) juice from the lime and whisk in. Taste and add salt if needed. If making ahead, cover and refrigerate for up to 2 days.
  • Cook the noodles following package directions. Chop the peppers and prepare the carrots and add to the pasta for the last 2 minutes of cooking. Drain noodles and peppers and place in a large bowl. Add the green onions and immediately whisk the dressing and pour in. Toss until evenly coated. Stir in the chicken. Refrigerate and stir a couple of times until chilled. Serve right away or refrigerate overnight. Toss with the coriander just before serving.

Nutrition Facts :

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