1/2 lb shell pasta
6 oz fresh green beans
1 large chicken breast, grilled and cubed
1/4 cup crumbled blue cheese
1/4 cup Sun-Dried Tomato Vinaigrette
Cook pasta and set aside. Blanch green beans by cooking in salted boiling water for 7 min and then shock green beans by tossing in ice water.
Combine pasta, beans, chicken and blue cheese in a bowl and toss with vinaigrette. Can be served warm or chilled.
Sun-Dried Tomato Vinaigrette
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp water
3 sun-dried tomatoes, chopped
1 tbsp chopped basil
1 tbsp chopped red onion
Place ingredients in a food processor and blend to combine.