A quick, simple, and on the fly recipe is always a stress reliever after a busy day, or better, a way to make the most of your day without spending it in the kitchen. This recipe for pepper and garlic pasta salad with chicken is perfect for all of these reasons and it is delicious and healthy!
Our Brother Brad, who is always creating something new in the kitchen, passed this recipe on to us. It makes enough for about six people and uses a great pepper and garlic dip from Robert Rothschild Farm to give it a light and tasty zing. You can also find a similar, vegetarian version of this recipe on the Robert Rothschild Farm website HERE.
1 (12oz) box tri-colored spiral pasta
1 13oz jar Robert Rothschild Farm pepper & garlic dip
2 baked chicken breasts cut in to cubes
Cook pasta as instructed on box.
Bake chickens breasts as instructed on packaging.
In a large bowl, toss well the pasta, cubed chicken breasts, and pepper and garlic dip.
Serve to your family and top with Parmesan cheese individually to taste.