8 ounces dried whole wheat bowtie pasta (3 generous cups)
1 small red bell pepper cut into ¾-inch dice (about 1 cup)
8 ounces cooked chicken cut into ¾-inch dice (about 1½ cups)
½ cup crumbled feta cheese
½ to 1 cup canned chickpeas drained and rinsed, optional
⅓ cup loosely packed fresh basil leaves cut into thin strips (a.k.a. ribbons)
·⅓ cup Italian salad dressing
1. Cook the pasta according to package directions. When done, drain, rinse with cold water, and drain again.
2. Place the pasta in a large bowl. Add the bell pepper, chicken, feta cheese, chickpeas as desired, basil, and salad dressing and stir to combine.
3. Pack in plastic containers with a tight-ﬁtting lid or place in a bento-style lunch box and send to school or work.
Recipe courtesy of National Pasta Association
Total Fat: 7g
Saturated Fat: 3g
Sodium: 480 mg
Total Sugar: 6g
Added Sugar: 2 g
Protein: 24 g