BLACK BEAN-CHICKEN SALAD WITH CREAMY CILANTRO PESTO DRESSING

Black Bean-Chicken Salad with Creamy Cilantro Pesto Dressing image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 16

2 teaspoons olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips
1 teaspoon chili powder
1/4 teaspoon garlic salt
2 cups uncooked rigatoni pasta (6 ounces)
1 large tomato, chopped (1 cup)
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups chopped fresh cilantro
1/2 cup shredded Parmesan cheese
1/3 cup pine nuts
1/3 cup olive or vegetable oil
1/4 cup whipping (heavy) cream
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic

Steps:

Prepare Creamy Cilantro Pesto Dressing. Heat oil in 10-inch skillet over medium- high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Toss chicken, chili powder and garlic salt; set aside.
Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix pasta, chicken, dressing, tomato and beans.

Nutrition Facts : Calories 545, Carbohydrate 54 g, Cholesterol 60 mg, Fiber 7 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 370 mg