Tammy's Recipes

Garden spiral pasta tossed with seasoned bite-sized chunks of chicken breast and fresh veggies

16 ounces garden spiral pasta, cooked according to package instructions
1 cup thinly sliced carrots
1 cup (total) diced green, yellow, and red bell peppers
1 cup broccoli florets, cut into bite-sized pieces
1/2 onion, finely chopped (optional)
16 ounces boneless skinless chicken breast
1 tablespoon oil
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 ounces Ranch salad dressing
8-10 ounces Italian salad dressing
salt, to taste

1. Cut chicken breast into small, bite-sized pieces. Saute in oil until fully cooked. Drain excess liquid and season with garlic powder and pepper.

2. In a large bowl, stir together the cooked pasta, vegetables, and cooked chicken. Add Ranch and Italian salad dressings and stir to coat. Add an additional 1-2 teaspoons of water if mixture is too dry.* add salt to taste. Chill until ready to serve!

*This chicken pasta salad will keep in the fridge for up to 7 days. As it is stored, the pasta will absorb more of the moisture; just add a little water if mixture gets too dry.

I first tried this chicken pasta salad at my friend Sheri's house, and she kindly gave me her recipe! :)

This makes a handy lunch or side dish! I love this chicken pasta salad recipe; it's the best pasta salad ever, in my opinion! It's a great way to enjoy raw veggies like broccoli, carrots, and bell peppers, and the chicken pieces add some protein and substance. I pack this in Joshua's lunch for work sometimes. To me, this quick and delicious pasta salad is an entire meal: meat, pasta, and fresh veggies!

My rating: 10/10