Boil the macaroni elbows, or whatever shape you prefer, until soft.
Rinse with cold water to prevent stickiness, %26amp; then let drain well.
Use de-boned cooked chicken breast %26amp; thigh meat cubed.
Dice celery, green onions, sweet peppers (any colour), for crunch.
Add green peas, grated carrot, broccoli florets, sliced asparagus, etc.
Quantities are not critical, use whatever you like, mix with mayo.
You can add a little mustard or other salad dressing for some bite.Does anyone know of a yummy chicken and pasta salad recipe..?
I hope you hubby enjoys these UKF
Chicken with Garlic Cream Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless chix breasts
1 cup sliced mushrooms
1 cup broccoli florettes
2 sm. garlic cloves minced
1 pt heavy cream
1 Tbsp. corn starch
1/4 cup water
1 tsp. white pepper
1 cup chablis wine
Pasta or rice
NOTE: For a lighter dish the cream can be replaced with 1/2 %26amp; 1/2 or left out completely. Cut chicken into bite size pieces. Combine chicken and garlic in a skillet with wine over medium heat. When chicken is about half cooked add broccoli and mushrooms. While chicken is cooking heat the cream in a saucepan over high heat. When cream boils add white pepper and remaining garlic. Combine corn starch and water in a small bowl and slowly add about half to the cream mixture. Stir briskly and continue to add cornstarch mixture until desired thickness is attained. Caution: the sauce will thicken very slowly after adding the corn starch so wait a short time before adding more. Add sauce to chicken and serve over pasta or rice =2E ( Angel Hair pasta works great) Enjoy!
CHICKEN-VEGETABLE TETRAZZINI
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Poultry Microwave
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Boned, Skinned Chicken
Breasts Cut in 1/2 in.
Strips
2 cl Garlic Minced
1 c Frozen Peas
1 c Mushrooms, Quartered
1 tb Oleo
2 tb Flour
2/3 c + 2 T. Skim Milk
2 tb Diced Pimento
2 tb Dry Sherry
1/4 ts Salt
1/4 ts Pepper
2 c Cooked Hot Spaghetti
Place Chicken %26amp; Garlic in 2 Quart Glass Measure.Cover With Plastic Wrap %26amp; Vent. Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover %26amp; Microwave At Medium-High 4 Min. Stirring Once. Stir
in Mushrooms; Cover %26amp; Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain Well. Set Aside. Place Oleo in 2 C. Glass Measure. Microwave At High 30 Sec. OR Until Oleo Melts. Add Flour; Stir Well. Gradually Add Milk, Stirring Well. Microwave At
High 4 Min. OR Until Thick %26amp; Bubbly, Stirring Twice.Stir in Pimento, Dry Sherry, Salt %26amp; Pepper. Set Aside. Combine Chicken %26amp; Pasta in A Large Bowl. Spoon Sauce Over Mixture. Toss Well.
(Fat 6.6, Chol. 73.)
CHICKEN PASTA ITALIANA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 qt Water
1/2 c Dry White Wine
4 (4 Oz.) Boneless, Skinned
Chicken Breasts
4 cl Garlic
3 tb Thinly Sliced Basil
1/8 ts Salt
1/8 ts Pepper
2 tb Lemon Juice
4 oz Uncooked Rigatoni Pasta
1 tb Olive Oil
1 md Size Red Pepper Julienne
4 Ripe Olives Thinly Sliced
Bring Water To A Boil in Medium Sauce Pan. Add Wine,
Chicken %26amp; Garlic. Reduce Heat %26amp; Simmer 15 Min. OR
Until Chicken Is Done. Remove Chicken %26amp; Garlic From
Broth, Reserving Broth. Let Chicken Cool. Cut Chicken
Into 1/2 in. Pieces. Set Aside. Crush Garlic in A
Small Bowl, Add Basil, Salt, Pepper %26amp; Lemon Juice.Mix
Well %26amp; Set Aside.
Bring Reserved Broth To A Boil. Add Pasta. Cook 12
Min. OR Until AL Dente. Drain. Rinse Under Cold
Water. Drain. Toss Pasta With Olive Oil. Combine
Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell
Peppers %26amp; Olives in A Large Bowl. Toss Gently. Chill
At Least 1 Hour.Spoon Chicken Mixture Onto Lettuce
Lined Plates. (Fat 7.7. Chol. 72.)
1 lb box of Rotelle Pasta
2 frozen chicken breast halves
1 cup salad dressing (like Miracle Whip)
1/4 cup brown sugar
1 Tbsp red wine vinegar
1/4 tsp, + 1/4 tsp, + 1 Tbsp salt (divided)
pinch cayenne pepper (1/16 tsp)
1 cup celery (chopped)
4 oz cheddar cheese, small cubed
Boil 5 qts water w/1 Tbsp salt to cook pasta in. Microwave defrost frozen chicken breasts. In large bowl mix together remaining ingred.s, cover %26amp; set aside in fridge. Cook pasta eldente, drain %26amp; let cool. (Don't rinse so that dressing sticks better.) Cube up chicken, sprinkle with 1/4 tsp salt %26amp; cook in 2 Tbsp btr flvr Crisco til done. Cool. Add pasta %26amp; chicken to the celery %26amp; cheese dressing sauce. Chill. Serve.
CHICKEN PASTA SALAD
3 Chicken Breasts
2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)
1/2 Red Pepper
1/2 Green Pepper
8-10 cherry tomatoes (halved)
1/4 cup Feta cheese crumbled (optional)
1/4 Ceasar Salad Dressing (more or less to taste and to coat)
Cook chicken until no longer pink in middle. Chop into small pieces. Chop peppers and add to tomatoes in large bowl. Add chicken, pasta and feta to large bowl. Add Ceasar salad dressing and mix well. Refigerate until needed.
PESTO CHICKEN AND PASTA SALAD
1 (7 oz.) pkg. pre-made pesto sauce
1/2 c. mayonnaise
1/2 tsp. salt
1 (9 oz.) pkg. angel hair pasta
1 can sliced pitted olives, drained
1 tomato, seeded and chopped
1 lg. yellow pepper, cut into strips
1/4 c. finely chopped onion
4 chicken breasts
Mix together pesto, mayonnaise and salt. Toss pasta, olives, tomato, pepper, and onion with 3/4 cup pesto mixture. Grill chicken brushed with remaining pesto mixture. Cut into strips and serve over pasta. Serve cold or hot.
put the cooked chicken and pasta into a bowl witht he salad and pop some honey and mustard dressing from a bottle on top.
easy.
or make your own dressing:-
olive oil
honey
mustard
white wine vinegar (use sparingly)
start with a tablespoon of each, whisk up and then taste. then add more of each ingredient according to your personal preference until you have the quantity you need, to dress the salad. throw in some dried herbs (thyme or basil would work well, or fresh tarragon)
or just buy a bottle of it! lamo
hope that wasn't too chef-y for you!!!
good luck! x
chicken recipe
http://chettinadusamayal.blogspot.com/se鈥?/a>
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