Rotini nicoise with lemon vinaigrette

Yield: 6 Servings

Measure Ingredient
1 pounds Rotini, Twists or Spirals uncooked
2 cups Canned white beans (cannellini), rinsed and drained
2 cups Cooked chicken breast cut into chunks
14 ounces Canned artichoke hearts (packed in water), drained
¼ cup Olive or vegetable oil
½ cup Low-sodium chicken broth
½ cup Fresh lemon juice
2 \N Garlic cloves; minced
2 teaspoons Dijon mustard
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
12 \N Cherry tomatoes
8 ounces Green beans; blanched refreshed in cold water
16 \N Black olives

VINAIGRETTE

GARNISH

Prepare pasta according to package directions; drain. Rinse the pasta under cold water, drain thoroughly and put in a large mixing bowl.

Add white beans, chicken and artichoke hearts and toss well.

In a medium bowl, whisk together all the vinaigrette ingredients. Pour vinaigrette over pasta mixture and toss well. To serve, spoon pasta onto large serving platter and arrange cherry tomatoes, green beans and black olives around and on top of salad.

Each serving provides: 583 Calories; 29.3 g Protein; 84.7 g Carbohydrates; 15⅕ g Fat; 31.9 mg Cholesterol; 637 mg Sodium.

Calories from Fat: 23%

Copyright National Pasta Association () (Reprinted with permission)

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