Chicken Alfredo Pasta Salad

Name: Chicken Alfredo Pasta Salad
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams Alfredo sauce; 397 grams 1/2 artichoke hearts, drained and quartered; 5 slices bacon, chopped; 64 grams sliced black olives; 1 cucumber, sliced; 5 green onions, sliced; 2 teaspoons Italian seasoning; 2 roma (plum) tomatoes, seeded and chopped; 2 skinless, boneless chicken breasts; 454 grams package tri-color rotelle pasta; 59 milliliters vinegar

Chicken Alfredo Pasta Salad might be a good recipe to expand your main course recipe box. This recipe makes 8 servings with 478 calories, 18g of protein, and 22g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A couple people really liked this Mediterranean dish. A mixture of roma tomatoes, artichoke hearts, vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vinegar you could follow this main course with the Vinegar Pie as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Place chicken breasts onto a roasting pan; season with Italian seasoning,

Ingredients you will need

Italian Seasoning

Chicken Breast

Equipment you will use

Roasting Pan

Cook chicken in preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool completely.

Ingredients you will need

Whole Chicken

Equipment you will use

Kitchen Thermometer

Oven

Cook and stir bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a paper towel-lined plate until cool.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Frying Pan

Bring a large pot of lightly salted water to a boil; cook the rotelle pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta in cold water until cooled; drain.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Combine chicken, bacon, pasta, cucumber, tomatoes, black olives, artichoke hearts, and green onions in a large bowl.

Ingredients you will need

Artichoke Hearts

Black Olives

Green Onions

Cucumber

Tomato

Whole Chicken

Bacon

Pasta

Equipment you will use

Bowl

Pour vinegar and Alfredo sauce over the pasta mixture; stir to combine.

Ingredients you will need

Alfredo Sauce

Vinegar

Pasta

Cover bowl with plastic wrap. Refrigerate at least 1 hour before serving.

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Wrap

Equipment you will use

Plastic Wrap

Bowl

Equipment

Ingredients

Servings:

454grams

Alfredo sauce 397grams

1/2 artichoke hearts, drained and quartered 5slices

bacon, chopped 64grams

sliced black olives 1

cucumber, sliced 5

green onions, sliced 2teaspoons

Italian seasoning 2

roma (plum) tomatoes, seeded and chopped 2

skinless, boneless chicken breasts 454grams

package tri-color rotelle pasta 59milliliters

vinegar

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Meleto Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.