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Chicken n' Pasta

Chicken n' Pasta

Left over Thanksgiving turkey can be substituted for chicken.
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Serves 8

  • 8 ounces rainbow pasta such as rotini or bowtie
  • 4 cups Pictsweet frozen mixed vegetables
  • 3/4 cup mayonnaise
  • 3/4 cup buttermilk
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 3 cups cubed chicken, cooked
  • 6 tablespoons softened butter
  • 1 1/2 teaspoons Italian seasoning
  • 24 stone ground wheat crackers


Cook pasta according to package directions. Place frozen mixed vegetables in a saucepan and cover with water. Bring to a boil and boil 3 minutes; drain and cool. In a large bowl, mix mayonnaise, buttermilk, cheese and basil. Mix in chicken, vegetables and pasta. Chill at least an hour before serving. Combine butter and Italian seasoning and spread on crackers and serve.

Nutritional Info

  • Serving Size: Serves 8
  • Calories: 810
  • Total Fat: 45g
  • Cholesterol: 65mg
  • Sodium: 980mg
  • Total Carbohydrates: 77g
  • Dietary Fiber: 6g
  • Protein: 25g

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