| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
people
|
Ingredients
- 16 ounces Whole-grain Rotini
- 10 ounces Baby spinach
- 1.5 pint Cherry Tomatoes
- 1.5 lbs Chicken Breast
- 8 ounces Mini Mozzarella Balls
- 1 cup Basil Vinagirette
Ingredients
|
Instructions
- Bring a large pot of water to a boil. Cook rotini according to package directions. Drain and rinse under cold running water, then drain again and set aside.
- Divide spinach among 4 single-serving lidded containers. Top each with 1 cup of the cooked pasta, 1/2 cup tomatoes, 1/2 cup chicken and one-fourth of the mozzarella balls.
- Divide vinaigrette among 4 small lidded containers and refrigerate.
- Seal the salad containers and refrigerate for up to 4 days. Dress with the vinaigrette just before serving.
Recipe Notes
Nutrition Facts (per serving)
| 514 | Calories |
| 19g | Fat |
| 49g | Carbs |
| 36g | Protein |
Credit: https://www.eatingwell.com/recipe/274217/chicken-caprese-pasta-salad-bowls/