Lunch

Chicken and Avocado Pasta Salad is for Lunch.

Chicken and Avocado Pasta Salad takes 15 minutes to prepare.

Chicken and Avocado Pasta Salad takes 15 minutes to cook.

Chicken and Avocado Pasta Salad makes 10 servings.

The ingredients for Chicken and Avocado Pasta Salad are:

8 oz boneless, skinless chicken breast, cubed
1 large red pepper, diced
1 medium zucchini, diced
1 dry pint grape tomatoes, halved
2 oz kalamata olives, chopped
3 green onions, thinly sliced
1 (340 g) box Barilla Gluten Free Elbows
1 container (just shy of 2 cups) Litehouse Avocado Dip

Here is how you make Chicken and Avocado Pasta Salad:

Place a large pot over medium high heat and spray with cooking spray.Add chicken, season with salt and pepper, and cook, stirring, until done. Remove to a large mixing bowl and set aside.Add red pepper and zucchini along with another sprinkle of pepper and saute until just tender. Transfer to the bowl with the chicken.Add the tomatoes, olives and green onions.Add water and a large pinch of salt to the pot used to cook the chicken and vegetables (no need to clean).Add the pasta and cook until al dente, about 7 minutes.Drain and immediately add to the bowl of vegetables. Add the avocado dip and fold through to combine everything.Serve immediately, let cool to room temperature or chill before serving - this is best (IMHO) after a night in the fridge.Serving Size: Makes 10 lunch servingsNumber of Servings: 10Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Chicken and Avocado Pasta Salad is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 388.2

• Total Fat: 24.8 g
• Cholesterol: 35.3 mg
• Sodium: 480.6 mg
• Total Carbs: 33.9 g
• Dietary Fiber: 1.6 g
• Protein: 7.9 g

The dietary needs meet for Chicken and Avocado Pasta Salad is Gluten Free