Need an easy-to-make, comforting dinner? Make this light pasta dish! The ditalini used here is a small tube-shaped Italian corn pasta that’s naturally gluten free. Toss it with baked chicken, diced tomato and young peas, and you’ve got a warm, healthy and satisfying dish. But wait! Double the recipe and serve it cooled as a scrumptious, healthier take on classic picnic macaroni salad.
Ditalini Pasta Salad with Chicken & Peas
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 635 kcal
Ingredients
- 12 oz. boneless chicken breasts
- 2 Tbsp. Italian seasoning
- 4 oz. ditalini pasta
- 1-1/4 cups tomato diced
- 1-1/2 cups fresh English peas
- 2 Tbsp. dressing of choice
- Sea salt to taste
- Black pepper to taste
Instructions
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Preheat oven to 450 degrees F.
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In baking dish, arrange chicken and coat with Italian seasoning. Bake 15-18 minutes, or until internal temperature reaches 165 degrees at thickest part. Let cool slightly and dice.
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Cook pasta per package directions.
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In saucepan, bring 2 cups water to boil. Add peas and cook 60 seconds. Drain immediately.
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In large bowl, mix together pasta, chicken, tomato and peas; add dressing of choice and salt and pepper to taste.
Recipe Notes
Get the ingredients you’ll need from Vitacost.com!
Nutrition Facts
Ditalini Pasta Salad with Chicken & Peas
Amount Per Serving
Calories 635
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g30%
Trans Fat 0.2g
Polyunsaturated Fat 7g
Monounsaturated Fat 8g
Cholesterol 115mg38%
Sodium 243mg10%
Potassium 825mg24%
Carbohydrates 62g21%
Fiber 10g40%
Sugar 8g9%
Protein 46g92%
Vitamin A 834IU17%
Vitamin C 17mg21%
Calcium 279mg28%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.