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Southwestern Chicken Pasta Shells

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Southwestern Chicken Pasta Shells
  • Prep 30 min
  • Total 30 min
  • Ingredients 15
  • Servings 7
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Dinner ready in 30 minutes! Enjoy this delicious pasta salad made with sweet peas and Progresso® black beans - perfect for a Southwestern meal.
By Pillsbury Kitchens
Updated Oct 24, 2016

Ingredients

  • 1 cup uncooked small pasta shells (4 oz)
  • 1/2 cups frozen sweet peas
  • 1 1/2 cups cubed cooked chicken
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow summer squash
  • 1/2 cup sliced carrot
  • 1/2 cup sliced green onions
  • 1/2 cup fresh whole kernel corn
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1/4 cup rice vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper sauce

Steps

  • 1
    Cook and drain pasta as directed on package, adding peas during last 4 minutes of cooking time. Rinse with cold water to cool; drain.
  • 2
    In large bowl, mix pasta, peas, chicken, bell pepper, squash, carrot, onions, corn and beans. In small bowl, beat remaining ingredients with whisk until blended.
  • 3
    Pour dressing over pasta mixture, toss gently to coat. Serve immediately, or cover and refrigerate until chilled.

Nutrition Information

241.8 Calories, 8.6g Total Fat, 14.0g Protein, 26.5g Total Carbohydrate, 3.2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
241.8
Total Fat
8.6g
13%
Saturated Fat
1.5g
7%
Cholesterol
22.5mg
8%
Sodium
324.3mg
14%
Potassium
289.5mg
8%
Total Carbohydrate
26.5g
9%
Dietary Fiber
4.6g
18%
Sugars
3.2g
Protein
14.0g
% Daily Value*:
Vitamin C
45.20%
45%
Calcium
4.60%
5%
Iron
10.60%
11%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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