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Cook'n with Betty Crocker 
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Garden Vegetables, Chicken and Pasta Salad |
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Serves: 4 Print this Recipeprep: 15 min chill: 10 min 1 16-ounce bag frozen garden herb vegetables with pasta 1 cup shredded cooked chicken 2 medium stalks celery, sliced (1 cup) 1/4 cup ranch salad dressing Freshly ground pepper, if desired 1. Cook vegetables as directed on package. 2. Stir in chicken, celery and dressing. Cover and refrigerate 10 minutes to cool. Sprinkle with pepper. wing it! Want a twist on this main dish? Try using frozen creamy Cheddar vegetables with pasta or garlic-seasoned vegetables with pasta. 1 SERVING: Calories 265 (Calories from Fat 90); Fat 10g (Saturated 1g); Cholesterol 35mg; Sodium 650mg; Carbohydrate 28g (Dietary Fiber 4g); Protein 16g * % DAILY VALUE: Vitamin A 48%; Vitamin C 48%; Calcium 6%; Iron 10% * DIET EXCHANGES: 1 Starch, 2 Vegetable, 1 1/2 Medium-Fat Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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