Garden Pasta Salad With Chicken

Recipe by Charlotte J
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350 degrees.
  • In a lined baking pan (for easy clean-up) place chicken and season with salt and pepper.
  • Drizzle on the lemon juice and oil, then bake the chicken until done.
  • About 1 hour or until juices run clear when pierced.
  • Transfer the meat to a plate, to cool, reserving the cooking juices.
  • Cook the rotini as directed on the package, adding the broccoli to the pot for the last two minutes.
  • Drain, reserving 1/4 cup of water, plus 2 tablespoons if you are using a rotisserie chicken.
  • Transfer the rotini and broccoli to a large bowl.
  • Add the reserved cooking juices and pasta water and toss to coat the ingredients.
  • When the chicken has cooled, remove the skin.
  • Pull the meat from the bone, cutting into bite size pieces, and add it to the pasta.
  • In a small bowl, stir together the mayonnaise and mustard until well blended.
  • Add the mixture, along with the remaining ingredients, to the bowl and toss well.
  • Adjust salt and pepper and serve.
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