chicken alfredo pasta salad

Ingredients

• Servings: 8
• 2 skinless, boneless chicken breasts
• 2 teaspoons italian seasoning
• 5 slices bacon, chopped
• 1 (16 ounce) package tri-color rotelle pasta
• 1/2 cucumber, sliced
• 2 roma (plum) tomatoes, seeded and chopped
• 1 (2.25 ounce) can sliced black olives
• 1/2 (14 ounce) can artichoke hearts, drained and quartered
• 5 green onions, sliced
• 1/4 cup vinegar
• 1 (16 ounce) jar alfredo sauce

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken breasts a roasting pan; season with italian seasoning,
• cook chicken in preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). set aside to cool completely.
• cook and stir bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a paper towel-lined plate until cool.
• bring a large pot of lightly salted water to a boil; cook the rotelle pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. rinse the pasta in cold water until cooled; drain.
• combine chicken, bacon, pasta, cucumber, tomatoes, black olives, artichoke hearts, and green onions in a large bowl.
• pour vinegar and alfredo sauce over the pasta mixture; stir to combine.
• cover bowl with plastic wrap. refrigerate at least 1 hour before serving.