Rotini nicoise with lemon vinaigrette
6 Servings
Ingredients
| Quantity | 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 | Garlic cloves; minced | |
| 2 | teaspoons | Dijon mustard |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 12 | Cherry tomatoes | |
| 8 | ounces | Green beans; blanched refreshed in cold water |
| 16 | Black olives | |
Directions
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)