Chicken and Pepper Pasta Salad
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Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
Chicken and Pepper Pasta Salad Time: 25 minutes
2 chicken breasts, boneless, skinless
1 tbs Worcestershire sauce
3 tbs red wine vinegar
3 tbs olive oil
1/2 green pepper less bit for taco salad
1/2 red pepper less bit for taco salad
1/2 onion
1 tsp olive oil
1 carrot
1 stalk celery
cucumber slices, the rest of the cuke from Saturday
1/2 cup cherry tomatoes
2 tbs fresh, snipped basil
2 tbs fresh snipped chives
1 cup pasta, penne, fusilli
Creamy Yogurt Dressing
Cook pasta according to package directions. When done, drain and put into large pasta bowl. In small bowl whisk together Worcestershire, vinegar and oil. Put chicken breasts in glass baking dish and pour marinade over. Let marinate for 10 minutes. Cook on barbecue grill for 8 - 12 minutes a side or until done (test - take a peak), basting with any leftover marinade. OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with marinade. When done, remove and slice.
Slice pepper into long strips, then cut strips in half. Slice onion. Toss onion and pepper with oil and cook in grill pan on barbecue for 10 minutes, until crisp tender. Or sauté briefly over high heat until starting to brown but still crisp. Remove from heat and put into pasta bowl. Slice the carrot into paper thin strips using the vegetable peeler (hold onto to carrot and slice one half down to thin stick. Holding on to the 'stick' slice the other half. Eat the stick). Slice celery thinly, at an angle to get pretty slices. Cut cherry tomatoes in half. Slice cucumber (no need to peel) Snip herbs.
For salad: Put vegetables and herbs into bowl with pasta. Add dressing and mix well. Add chicken slices and toss gently to combine. Serve.
Creamy Herb Dressing
8 oz (250gr) plain yogurt
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs mayonnaise
3 tbs olive oil, the good stuff
Drain yogurt: line a strainer with several layers of paper towels. Spoon yogurt into center and let drain for 5 minutes. Using a spatula, scoop/scrape yogurt into a bowl. Add mustard, lemon and mayo, whisk well. Slowly add the olive oil, whisking constantly.
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Cooking Schedule: 25 minutes |
Remove peppers and onions to bowl |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
