8ounces penne or elbow pasta
5tablespoons lemon vinaigrette (like Wish-Bone EVOO Lemon Herb), divided
1tablespoon olive oil
2 orange bell peppers
1pound sugar snap peas
2cups cooked chicken, cut in strips
8cups baby spinach


  1. Cook pasta according to package directions. Drain. Place in a large bowl and toss with 1 Tbsp dressing.
  2. In a large skillet, heat olive oil over medium-high. Cut peppers in strips and cook until softened and blackened in spots, about 10 minutes. Add peppers to pasta.
  3. Place snap peas in skillet and cook until bright green, 3 to 5 minutes. Add peas, chicken and spinach to pasta. Toss with remaining dressing. Chill.

Nutritional Info *per serving

  • Calories 244
  • Fat 6g
  • Cholesterol 30mg
  • Sodium 141mg
  • Carbohydrate 30g
  • Fiber 4g
  • Protein 17g

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