Garden Vegetables, Chicken and Pasta Salad

Serves: 4
Total Calories: 133


1 (16-ounce) bag frozen garden herb vegetable 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.

Nutritional Facts:

Serves: 4
Total Calories: 133
Calories from Fat: 68

This Garden Vegetables, Chicken and Pasta Salad recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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