Picnic

Balsamic pasta salad with chicken and veggies - low sodium takes several minutes to prepare.

Balsamic pasta salad with chicken and veggies - low sodium takes several minutes to cook.

Balsamic pasta salad with chicken and veggies - low sodium makes 11 servings.

The ingredients for Balsamic pasta salad with chicken and veggies - low sodium are:

Chicken breast, 8 oz boiled and shredded
*Pasta - Smart Taste Penne, 14 oz (one box)
mushrooms fresh, 8 oz
Green Beans, frozen, 3 cups
Spinach, fresh, 4 cup wilted in 2tsp Olive oil and 2 tsp garlic
Extra Virgin Olive Oil, 2 tbsp
dijon mustard - winn dixie, 2 tsp
*Balsamic Vinegar, 2 tbsp

Here is how you make Balsamic pasta salad with chicken and veggies - low sodium:

I boiled chicken with no sodium poultry seasoning then cooked pasta in the same water after removing the chicken. drain pasta and cool. Also boiled green beans and mushrooms in the water after the pasta (can use any mixture of veggies you want in the salad) and drain and cool. wilt spinach in a fry pan by heating up two tsp oil and 2 tsp garlic then using two spatulas wilt the spinach until cooked. let cool. mix the balsamic vinegar, oil and dijon to taste you may want more dijon. mix everything together in large bowl and let sit in fridge for several hours overnight is best. you can garnish with cherry tomatoes or shredded mozzerella cheese if you wish I did not include them in the nutritional info.Makes 10 large 1 cup servings.Number of Servings: 11Recipe submitted by SparkPeople user QUEENBMALYNN.

The nutritional information for Balsamic pasta salad with chicken and veggies - low sodium is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 185.1

• Total Fat: 4.6 g
• Cholesterol: 10.9 mg
• Sodium: 88.5 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 4.8 g
• Protein: 8.8 g