This is a balanced meal with vegetables for a renal-friendly diet, or any healthy eating pattern - it is full of flavor from the herbs! You may use cooked chicken to add protein if desired.



 

    Serves: 8 servings    Total Time:  40 minutes Prep Time: 10 minutes Cook Time: 30 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Garlic - 1 Tablespoon, minced  Mustard - 1 Tablespoon dijon mustard  Lemon\_juice - ¼ cup  Oil - ¼ cup extra virgin olive oil  Black\_pepper - ½ teaspoon  Pasta - 16 ounces (1 pound), uncooked Zucchini - 2 medium, sliced Mushrooms - 8 white mushrooms, quartered Onion - 1 medium red onion Basil - 2 Tablespoons fresh or 2 teaspoon dry Thyme - 1 teaspoon fresh or ½ teaspoon dry Parsley - 1 Tablespoon fresh or 1 teaspoon dry  Chicken - 16 ounces (1 pound), cooked and chopped (removed from bone) 

## Instructions

Step 1

Make the dressing – add garlic, Dijon mustard, lemon juice, olive oil, and black pepper in a mixing bowl and whisk together.

Step 2

 In another large mixing bowl, add all the vegetables (zucchini, mushroom, and red onion). Pour half of the dressing over the vegetables and stir until lightly coated. Set vegetables aside.

Step 3

Cook pasta following package directions. Rinse pasta in cold water.

Step 4

While the pasta is cooking, dice the chicken breast and add to pan. Cook until browned.

Step 5

Sauté vegetables in pan or set oven to broil & spread vegetables on greased broiler pan.

Step 6

Cook vegetables until golden brown. If broiling, stir every 4-5 minutes until golden brown achieved.

Step 7

When browned, pour into large serving bowl, add the pasta, remaining dressing, herbs, and chicken (optional). Toss and serve.

Step 8

You may wish to refrigerate pasta salad for ~1 hour prior to serving.

 

### Notes

## Nutrition Information

  Calories: 390 Calories Fat: 11 Carbohydrates: Net Carb: 48 Protein: 26 Sodium: 95  

## Dietary Restrictions

 Kidney Friendly