BBQ Chicken Pasta Salad
Photo by Sidney Bensimon
- 1 of 2 Bring a large pot of lightly salted water to a boil. Add rigatoni and cook to al dente, about 12 minutes. Drain and transfer to a large serving bowl. Cool completely.
- 2 of 2 Meanwhile, cut chicken into bite-sized pieces. Once pasta is cool, add chicken, spinach and apple to bowl. Combine barbecue sauce with blue cheese dressing. Toss pasta salad with dressing and top with crumbled blue cheese. Tip: You'll want to use a BBQ sauce that's on the spicier side to balance the apple's sweetness.
Servings Per Recipe: 4
Per Serving: 838 mg sodium, 38 g pro., 70 g carb., 5 g sat. fat, 24 g sugar, 2 g fiber, 16 g Fat, total, 585 kcal cal.