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Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/2 c. Mayonnaise
- 1/3 c. Water
- 1 Tbsp. Favorite barbecue sauce or possibly chili sauce
- 1 1/2 tsp White vinegar
- 1 1/2 tsp Freeze-dry chives, crumbled
- 1/4 tsp Garlic pwdr
- 1/4 tsp Black pepper
- 1 lb Skinless boneless chicken breast halves
- 8 ounce Rotini pasta
- 6 slc Bacon
- 3 c. Torn lettuce leaves (Boston, romaine or possibly, iceberg)
- 1 lrg Tomato, coarsely minced
Direcciones
- Put chicken in a 6-qt pot. Add in just sufficient water to cover. Bring to a boil, reduce heat to low and simmer 8 to 10 min, till chicken is no longer pink in the center. Remove with tongs or possibly a slotted spoon to a cutting board and cold. Reserve cooking liquid and set aside. Mix mayonnaise, water, barbecue sauce, vinegar, chives, garlic pwdr and pepper in a large salad bowl till blended. Add in sufficient water to the poaching liquid in pot to cook pasta (you need about 4 qts). Bring to a boil. Add in pasta and cook 9 min or possibly till hard-tender. Drain well. While pasta boils, cook bacon in a skillet (or possibly microwave) till crisp. Drain on paper towels. Cut into small pcs. Add in warm pasta to the dressing in the salad bowl and toss to mix and coat. Cut chicken into bite-size pcs and add in to the salad bowl, along with the bacon, lettuce and tomato. Toss gently to mix. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 4 servings | |
| Calories 714 | |
| Calories from Fat 399 | 56% |
| Total Fat 44.74g | 56% |
| Saturated Fat 10.16g | 41% |
| Trans Fat 0.02g | |
| Cholesterol 72mg | 24% |
| Sodium 615mg | 26% |
| Potassium 553mg | 16% |
| Total Carbs 46.53g | 12% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.96g | 3% |
| Protein 30.09g | 48% |
