1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered about 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping. Refrigerate any remaining salad.
4. Tips: One cup of cooked frozen (thawed) imitation crabmeat chunks instead of chicken turns this into a seafood delight. If you're an artichoke lover, stir in a 14-ounce can of artichoke hearts, drained and cut into fourths, with the chicken.
- 10 g Total Fat
- 2 g Saturated Fat
- 30 mg Cholesterol
- 1150 mg Sodium
- 300 mg Potassium
- 40 g Total Carbohydrate
- 2 g Dietary Fiber
- 17 g Protein
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Nutritional Information
- 10 g Total Fat
- 2 g Saturated Fat
- 30 mg Cholesterol
- 1150 mg Sodium
- 300 mg Potassium
- 40 g Total Carbohydrate
- 2 g Dietary Fiber
- 17 g Protein
Directions
1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered about 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping. Refrigerate any remaining salad.
4. Tips: One cup of cooked frozen (thawed) imitation crabmeat chunks instead of chicken turns this into a seafood delight. If you're an artichoke lover, stir in a 14-ounce can of artichoke hearts, drained and cut into fourths, with the chicken.