Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Source

  All Recipes

| 1. Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold running water and drain well. | 2. Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours. | 3. Combine the Parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	5	quarts		-	-	-	-
rotini pasta	1	package		-	-	-	-
tomato juice	1 1/4	cups		51.6375	10.7224	2.5819	0.8809
olive oil	1 1/2	tablespoons		179.01	0.0	0.0	20.25
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
chili powder	1 1/2	teaspoons		11.421	2.0129	0.5451	0.5783
paprika	3/4	teaspoon		4.8645	0.9313	0.2439	0.2224
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
corn kernel	1/2	cup	cooked	92.355	18.2384	2.5521	1.0011
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
red bell pepper	2	tablespoons	diced	-	-	-	-
green bell pepper	2	tablespoons	diced	-	-	-	-
chicken breast half	1	boneless	cooked diced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.