Anita's Tried & True Heart Healthy Recipes

Lemon Chicken & Pasta Salad

Adapted from
8 servings

16 ozs chicken breast cubes 3 tbsps olive oil 
1 c red bell peppers, chopped 1 1/2 tsps salt 
1/2 c yellow mustard 16 ozs bow tie pasta, cooked and drained 
4 tbsps bottled lemon juice  
In a skillet, cook bell peppers until tender. In a mixing bowl, combine chicken cubes, bell peppers, mustard, lemon juice, olive oil, and salt. Add pasta. Mix until pasta is well coated. Refrigerate several hours before serving.
Nutritional Analysis per serving (8 servings total)
Calories 335   %CFF 21 %
Total Fat 9 g   Saturated Fat 1 mg
Protein 21 g   Cholesterol 43 g
Carbohydrates 46 g   Sodium 824 mg
Sugars 3 g   Fiber 3 g
6.5 WW Points
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Rated by 5 users (4.6)

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