In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Cobb Salad Notta Pasta
This Notta Pasta version of the Cobb salad feeds a crowd. Grilling the chicken and corn adds extra depth to the flavors.
8 servings
45 minutes
1/2 lb bacon
1 1/2 lbs boneless, skinless chicken breast
3 ears corn, shucked
Olive oil, salt and pepper
4 cups chopped romaine lettuce
2 ripe avocados, peeled, pitted and cubed
1 large tomato, cubed
2 hard boiled eggs, chopped
1 bunch scallions, chopped
Favorite blue cheese dressing
1. | Put a large pot of salted water on to boil. Preheat grill to medium high. |
2. | Cook bacon in large skillet until crisp. Drain on paper towels and crumble when cool. |
3. | Brush chicken and corn with olive oil. Sprinkle with salt and pepper. Grill chicken until done (about 10 minutes each side) or it registers 160°F on meat thermometer. Add corn to grill and turn frequently until all sides are browned.. |
4. | Add bacon, lettuce, avocado, tomato, eggs and scallions to a large bowl. |
5. | Cut chicken into bite size pieces and cut corn off cob. Add chicken and corn kernels to salad. |
6. | Meanwhile, cook Notta Pasta according to box directions and drain, rinsing in cold water. Add pasta to bowl and toss with dressing. |
Cobb Salad Notta Pasta
Nutrition Facts:*
CALORIES: 570
FAT: 25g
CHOLESTEROL: 115mg
SODIUM: 330mg
CARBS: 59g
PROTEIN: 28g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com