1 pound Rotini Twists or Spirals, uncooked
2 cups canned white beans (cannellini), rinsed and drained
2 cups cooked chicken breast (about 1/2 pound), cut into chunks
1 14-ounce can artichoke hearts packed in water, drained
VINAIGRETTE
1/4 cup olive oil
OR
1/4 cup vegetable oil
1/2 cup low-sodium chicken broth
1/2 cup freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
GARNISH
12 cherry tomatoes
8 ounces green beans, blanched and refreshed in cold water
16 black olives
Servings: 6
1. Prepare pasta according to package directions; drain. Rinse the pasta under cold water, drain thoroughly and put in a large mixing bowl. Add white beans, chicken and artichoke hearts and toss well.
2. In a medium bowl, whisk together all the vinaigrette ingredients. Pour vinaigrette over pasta mixture and toss well. To serve, spoon pasta onto large serving platter and arrange cherry tomatoes, green beans and black olives around and on top of salad.
2 cups canned white beans (cannellini), rinsed and drained
2 cups cooked chicken breast (about 1/2 pound), cut into chunks
1 14-ounce can artichoke hearts packed in water, drained
VINAIGRETTE
1/4 cup olive oil
OR
1/4 cup vegetable oil
1/2 cup low-sodium chicken broth
1/2 cup freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
GARNISH
12 cherry tomatoes
8 ounces green beans, blanched and refreshed in cold water
16 black olives
Servings: 6
1. Prepare pasta according to package directions; drain. Rinse the pasta under cold water, drain thoroughly and put in a large mixing bowl. Add white beans, chicken and artichoke hearts and toss well.
2. In a medium bowl, whisk together all the vinaigrette ingredients. Pour vinaigrette over pasta mixture and toss well. To serve, spoon pasta onto large serving platter and arrange cherry tomatoes, green beans and black olives around and on top of salad.
