Chicken Pasta Salad GLUTEN-FREE – Featured Healthy Kids Recipe

Chicken Pasta Salad (Rice Pasta)

GLUTEN-FREE

**This Recipe is Kid Kritics Approved**
Click Here to Download & Print

PREHEAT: 1 burner
PANS/EQUIPMENT: medium saucepan, mixing bowl, colander, cutting board & knife
PREP TIME: 15 minutes
COOK TIME: 15 minutes (use leftover chicken!)
NUMBER OF SERVINGS: 4 or more depending on age

1/2 cup brown rice pasta in shape of choice
Place in medium pan. Simmer until just under done. Strain in cool water. Put aside.

2 large broccoli flower heads, steamed
Cut off the flower tips. Place in medium bowl.

1/4 cup peas, frozen
Take out of freezer. Put on place to thaw. Pat
dry with paper towel. Place in bowl with broccoli.

2 Tbsp mozzarella, shredded
2 Tbsp Parmesan cheese, grated
1/4 tsp paprika
Place in bowl with peas and broccoli. Stir gently.

1 cup chicken, precooked
Gently stir into salad just before serving.

4 Tbsp. Parmesan dressing (reduced sodium)
Gently stir into salad just before serving.  Serve hot or cold.

OPTIONS: Add 1/4 cup shredded carrots.  Add cherry tomatoes.  Use leftover chicken or Shelton’s Premium Canned Chicken Breast to save on prep time.

5+ FOOD COLORS: tan, green, white, red, golden, + orange option
5+ FOOD GROUPS: whole grains, vegetables, dairy, poultry, herbs/spices, + fruit option

The Kid Kritics said this recipe looked, smelled and tasted good. Eighty-six percent gave this salad high ratings. When asked if they would like this for lunch as school, they said, “Yes!” A couple pushed the peas aside which is okay, but only a couple. The rest ate them. No broccoli, chicken or pasta was left behind. No one noticed they were eating brown rice pasta. As far as they were concerned, it was delicious and they wanted more. The key to EASY is to cook extra chicken, broccoli and pasta for a previous dinner thereby creating left-overs. Then you simply throw this recipe together. We speak as voices of experience!

WINTER NUTRIENTS in this recipe:
Zinc: Peas, broccoli, mozzarella and parmesan cheese, chicken, paprika – not a lot but collectively all counts.
Vitamin C: peas, broccoli, paprika. Yes, vegetables contain lots of vitamin C!

Please send us your recipe ideas or find more great tasting, healthy recipes on our site: ellen@KidKritics.com