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Jun 4, 2013

Weekly meal series 6/4/13

Chicken Pasta Salad

There is chicken and pasta in there!

This one is a really easy recipe and it's great for summer too.

2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
4 1/2 teaspoons olive or canola oil, divided
1 tablespoon sugar
1 garlic clove, minced
1 medium onion, coarsely chopped
1 medium green pepper, cut into 1/2 inch pieces(we don't include since my wife does not like them)
1 medium sweet red pepper, cut into 1/2 inch pieces(again, we don't include)
1/2 pound fresh mushrooms, sliced
3/4 pound boneless skinless chicken breasts, cut into cubes
4 cups cooked rigatoni or large tube pasta
4 cups torn romaine lettuce
1 can(11 ounces) mandarin organs, drained
1 can(6 ounces) pitted ripe olives, drained

In a jar with a tight-fitting lid, combine the vinegar, soy sauce, 1-1/2 teaspoons oil, sugar and garlic; shake well.  In a non-stick skillet, saute onion, peppers and mushrooms in 1-1/2 teaspoons oil until tender.  Remove and keep warm.  In same skillet, saute chicken in remaining oil until juices run clear; drain.

In a large bowl, combine pasta, lettuce, oranges, olives, onion mixture and chicken.  Pour dressing over lettuce mixture; toss to coat.  Serve immediately.  6 servings.

Nutritional information
One serving(2 cups) equals 332 calories, 9g fat(1 g saturated fat), 48 mg cholesterol, 464mg sodium, 37 g carbohydrate, 4g fiber, 24g protein.



Four miles today.  My legs felt good overall but I'm still far off from where I should be.  I tried to do some speed work today and got myself under 8 minute pace but just barely.  I need more work.  Less than 4 weeks until marathon training starts.


Have a great day and....Keep Running!!!!

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