Servings:
|
about
scaling
|
Cook Time: |
14 minutes |
Prep Time: |
20 minutes |
Cook Method: |
stove top |
Cook Temp: |
varies |
| |
| |
.................................................................................
This salad offers a brightly flavored lunchtime package of whole grains, fiber-rich artichoke hearts, and crunchy peppers. For a vegetarian pasta salad, substitute 1 (15-oz.) can rinsed and drained chickpeas. If the salad seems a bit dry after a couple days in the refrigerator, add a squirt of lemon juice to refresh it.
1. In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp. salt, then add penne or
ziti. Stir pasta well, and cook for about 10 to 12 minutes, stirring once or twice, until just tender, or al dente. Drain, rinse with
cool water, and place in a large bowl.
2. While pasta is cooking, toast pine nuts in a dry skillet over medium-high heat, stirring constantly to prevent burning, about 1 to 2 minutes. Set aside.
3. In a small bowl, combine vinegar, salt, pepper, and tarragon. Gradually whisk in olive oil. Drizzle over pasta, then add
chicken, artichokes, hearts of palm, and green and red bell pepper. Add lemon juice and reserved pine nuts, and toss to
combine well. Refrigerate at least 1 hour before serving to allow flavors to meld. Store in an airtight container in refrigerator for up to three days. Serve chilled or at room temperature.
Notes:
Ziti pasta can be used in place of penne pasta. 2 tsp. dried tarragon may be used in place of 2 Tbsp. fresh tarragon. Taste of Inspirations is the chicken of choice for this recipe.
Recipe courtesy of Hannaford fresh Magazine March/April 09.
Nutrition Facts |
|
Serving Size
(345g
)
|
|
Servings Per Container
4
|
| Amount Per Serving |
| Calories 611 |
Calories from Fat 237 |
| |
% Daily Value * |
| Total Fat 26.5g |
41% |
| Saturated Fat 3g |
15% |
| Trans Fat 0g |
|
| Cholesterol 72mg |
24% |
| Sodium 843mg |
35% |
| Total Carbohydrate 59g |
20% |
| Dietary Fiber 10g |
40% |
| Sugars 4g |
|
| Protein 39g |
|
| Vitamin A 11% |
Vitamin C 118% |
| Calcium 6% |
Iron 20% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1/2 lb |
Pasta, penne, whole wheat, dry, pkg |
|
2 Tbs |
Pine nuts |
|
2 Tbs |
White wine vinegar |
|
1/2 tsp |
Salt |
|
1/2 tsp |
Black pepper, freshly ground |
|
2 Tbs |
Fresh tarragon |
|
1/4 cup |
Olive oil |
|
14 oz |
Marinated artichoke hearts, drained and quartered |
|
3 ea |
Hearts of palm, cut crosswise into 1/4 inch thick rounds |
|
1/2 ea |
Medium green bell pepper, seeded, cut into 1 inch pieces |
|
1/2 ea |
Medium red bell pepper, seeded and cut into 1" pieces |
|
6 Tbs |
Fresh lemon juice |
|
3/4 lb |
Cooked chicken breast, cut into bite-size pieces |
|
