Chicken & Broccoli Bow-Tie Pasta Salad

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 22 minutes

Ingrédients

2 cups farfalle pasta, uncooked (bow-tie) or gluten free

2 cups fresh broccoli florets

1 lb cooked chicken (cut into strips or cubed)( 2 cups)

1 cup grape tomatoes, halved

1/2 cup zesty light Italian dressing

1/4 cup sliced black olives

1 1/2 teaspoons salt

1/4 cup sharp light cheddar cheese or Colby (shredded or crumbled)

1/4 cup monterey jack cheese (shredded or crumbled)

1/4 cup parmesan cheese (grated)

Instructions

Cook pasta according to directions.

Add broccoli to the cooking water of the pasta during the last 4 minutes of the pasta cooking time.

Drain and rinse with cold water the pasta and broccoli.

Toss chicken, tomatoes, olives, dressing, monterey and cheddar cheese together in a large salad bowl.

Add pasta mixture; mixing lightly.

Sprinkle top with parmesan cheese.

Notes

Original recipe called for 1/2 cup Colby & Monterey Jack cheese crumbles which is almost impossible to find. I have used cheese cubes cut in smaller pieces but this recipe changes the cheese. Either would work fine.

Nutrition

• Calories: 500.1
• Lipides Totaux: 17.4
• Lipides Saturés: 5.4
• Cholestérol: 99
• Sodium: 512.5
• Glucides Totaux: 41.2
• Fibres Diététiques: 2.3
• Sucres Totaux: 2.5
• Protéines: 42.3