• Karri Anne Cameron

Summer Pasta Salad with Chicken

Makes 3 servings

Macros:385cal, fat 12g, carbs 43g, protein 27g, fibre 2g


3 x 4 oz chicken breast, cooked to your liking

3 oz (about 4 cups) baby arugula and baby spinach mix

5 oz gluten-free or wheat pasta, measured dry

1/3 cup sun dried tomatoes, sliced thin

2 tbsp capers, drained

2 tbsp balsamic vinegar

1 1/2 tbsp extra virgin olive oil

salt and fresh pepper to taste

2 tbsp freshly shaved Parmigiano Reggiano

Cook chicken to your liking.

Boil pasta in salted water according to package directions. When done, drain and rinse under cold water. In a large bowl, combine the pasta, baby greens, sun dried tomatoes, capers, olive oil, vinegar, salt and pepper. Toss well then just before serving top with fresh shaved parmesan.






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