PREP TIME: 15 MIN TOTAL TIME: 25 MIN SERVINGS: 6
1 lb grape or cherry tomatoes, halved
4 oz bocconcini (about 12 sm mozzarella balls), halved
1/2 c torn fresh basil
1/4 c red wine vinegar
1 1/2 Tbsp extra virgin olive oil
1/2 lb rigatoni, preferably whole wheat
1 c shredded cooked chicken breast
1 MIX together tomatoes, bocconcini, basil, vinegar, and oil in serving bowl. Let stand 10 minutes.
2 COOK pasta per package directions until al dente while tomatoes stand. Drain. Add hot pasta and chicken to tomato mixture, stirring to coat well. Season with salt and pepper to taste. Top with fresh basil leaves, if desired.
NUTRITION (per serving)
282 cal, 16 g pro, 31 g carb, 4 g fiber, 9.5 g fat, 3.5 g sat fat, 86 mg sodium
I ADD BROCCOLI TO MY MINE FOR SOME EXTRA VEGGIES!