Ingredients
- 6 slices bacon
- 10 asparagus spears, ends trimmed
- 1/2 (16 ounce) package rotini, elbow, or penne pasta
- 3 tablespoons low fat mayonnaise
- 3 tablespoons balsamic vinaigrette salad dressing
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped
- 1 cooked chicken breast, cubed
- 1/4 cup dried cranberries
- 1/4 cup toasted sliced almonds
- salt and pepper to taste
Description
Chicken, Asparagus, Artichokes, And Crumbled Bacon Come Together In This Hearty Pasta Salad. It's A Great Way To Use Leftovers; If You Have Onion And Celery, Throw That In Too!
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