Salad Recipe − Chicken Alfredo Pasta Salad

This recipe is SO GOOD and is super easy!

Ingredients

• 2 skinless, boneless chicken breasts
• 2 teaspoons Italian seasoning
• 5 slices bacon, chopped
• 1 (16 ounce) package tri-color rotelle pasta
• ½ cucumber, sliced
• 2 roma (plum) tomatoes, seeded and chopped
• 1 (2.25 ounce) can sliced black olives
• ½ (14 ounce) can artichoke hearts, drained and quartered
• 5 green onions, sliced
• ¼ cup vinegar
• 1 (16 ounce) jar Alfredo sauce

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts onto a roasting pan; season with Italian seasoning,
3. Cook chicken in preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool completely.
4. Cook and stir bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a paper towel-lined plate until cool.
5. Bring a large pot of lightly salted water to a boil; cook the rotelle pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta in cold water until cooled; drain.
6. Combine chicken, bacon, pasta, cucumber, tomatoes, black olives, artichoke hearts, and green onions in a large bowl.
7. Pour vinegar and Alfredo sauce over the pasta mixture; stir to combine.
8. Cover bowl with plastic wrap. Refrigerate at least 1 hour before serving.

Nutrition Facts

• calories454.9
• carbohydrateContent47.9 g
• cholesterolContent45.4 mg
• fatContent21.8 g
• fiberContent3.4 g
• proteinContent19.3 g
• saturatedFatContent7.8 g
• sodiumContent861.9 mg
• sugarContent4.6 g