Stir grilled chicken into this creamy pasta salad with broccoli and roasted red pepper.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4-6 |
Ingredients
- Kosher salt and freshly ground black pepper
- 1/3 cup mayonnaise
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons sour cream
- 1 1/2 tablespoons fresh lemon juice
- 1/2 tablespoon olive oil
- One 8-ounce boneless skinless chicken breast
- 2 cups bite-sized broccoli florets
- 8 ounces dried penne
- 1/2 cup jarred roasted red peppers, drained and chopped
Instructions
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 309 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 36 mg |
| Sodium | 321 mg |