Chicken Rotini Salad with Rosemary
Straight from the American Heart Association’s web site, here’s a yummy recipe for the cholesterol-conscious!
Ingredients
- 4 ounces dried multigrain rotini
- 1 1/2 cups cubed cooked skinless chicken breasts, cooked without salt
(about 7 1/2 ounces cooked) - 1 14-ounce can artichoke hearts, rinsed, drained, and coarsely chopped
- 1 cup grape tomatoes, halved (about 5 ounces)
- 1 cup fresh baby spinach (about 1 ounce)
- 1/3 cup finely chopped red onion
- 1 2.25-ounce can sliced black olives, drained
- 3 tablespoons red wine vinegar
- 1 Tablespoon olive oil (extra-virgin preferred)
- 1/2 teaspoon dried rosemary, crushed
- 1/4 cup crumbled low-fat blue cheese
Instructions
- In a stockpot or large saucepan, prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run under cold water to stop the cooking process and cool the pasta quickly.
- Meanwhile, in a large bowl, stir together the remaining ingredients except the blue cheese.
- Stir in the pasta. Gently fold in the blue cheese.