- Serves: 4; 1 1/2 cups per serving
1 1/2 cups cubed cooked skinless chicken breasts, cooked without salt
(about 7 1/2 ounces cooked) (see Cook’s Tip at end of recipe)
1 14-ounce can artichoke hearts, rinsed, drained, and coarsely chopped
1 cup grape tomatoes, halved (about 5 ounces)
1 cup fresh baby spinach (about 1 ounce)
1/3 cup finely chopped red onion
1 2.25-ounce can sliced black olives, drained
3 tablespoons red wine vinegar
1 tablespoon olive oil (extra-virgin preferred)
1/2 teaspoon dried rosemary, crushed
1/4 cup crumbled low-fat blue cheese
In a stockpot or large saucepan, prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run under cold water to stop the cooking process and cool the pasta quickly.
Meanwhile, in a large bowl, stir together the remaining ingredients except the blue cheese.
Stir in the pasta. Gently fold in the blue cheese.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- Saturated Fat
- Trans Fat
- Polyunsaturated Fat
- Monounsaturated Fat
3 lean meat, 1 1/2 starch, 1 vegetable