Boise Living & Style

Back in the day I was the proud member of a cooking co-op. Loved it! There was one other member out of four who also enjoyed cooking as much as I did. Therefore, for two nights a week, my husband would cringe at what was set before him. I don't blame him. It is my own fault for spoiling the man. Can I help it that I have slowly in our ten years of marriage, refined his pallet?

This recipe was found and shared by the other member with a love of all things culinary. Originally a Cooking Light recipe, I have tweaked it to my liking....Enjoy!

2 cups uncooked pasta (tube-shaped or fusilli works best) pasta

2 cups (1-inch) cut green beans (about 1/2 pound)

2 cups shredded cooked chicken breast (Use a rotisserie, or leftovers)

1/2 cup vertically sliced red onion

1/4 cup chopped fresh basil

1 1/2 teaspoons chopped fresh flat-leaf parsley

1 (7-ounce) bottle roasted red bell pepper, drained and cut into thin strips

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar (or red wine vinegar for a lighter color and flavor)

1 tablespoon cold water

1/2 teaspoon salt

2-3 cloves of garlic, minced

1/2 teaspoon black pepper

1 teaspoon salt-free seasoning, like Mrs. Dash

Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain. Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.

Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

Yield: 4 servings (serving size: 2 cups)CALORIES 384 (23% from fat); FAT 9.7g (sat 1.8g,mono 5.7g,poly 1.5g); IRON 3.2mg; CHOLESTEROL 49mg; CALCIUM 59mg; CARBOHYDRATE 47.8g; SODIUM 866mg; PROTEIN 26.9g; FIBER 2.6g