Chicken-Gorgonzola Pasta Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Found this recipe in a Betty Crocker Super Moist Cake booklet Spring 2008 issue (the kind you find at check-out). It sounded so good and would probably make a wonderful lunch or a feature for a bridal/baby shower. I haven't made this yet but it will be made very soon! You may cook up your own bacon if not using precooked bacon. Prep/Cook Time is an estimate. The original recipe indicates start to finish is 20 min. Ingredients:
7 cups uncooked radiatore, pasta (nuggets, about 19 oz.) |
4 1/2 cups cubed cooked chicken breasts (about 20 oz.) |
1 (2 1/8 ounce) package precooked bacon, cut up into small pieces (about 15 slices) |
1 (14 1/2 ounce) can fire roasted diced tomatoes, drained |
2 cups fresh baby spinach leaves, lightly packed |
1 (16 ounce) jar refrigerated ranch dressing |
1 cup gorgonzola, crumbled (4 oz) |
bibb lettuce, if desired (optional) |
Directions:
1. Cook and drain pasta as directed on package.
2. In a large bowl, mix cooked pasta, chicken, bacon, tomatoes and spinach.
3. Pour dressing over pasta mixture, toss until coated.
4. Fold in cheese.
5. Cover and refrigerate until serving.
6. To serve, line bowl with lettuce and spoon in salad.
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