Almond Citrus Pasta Salad With Chicken Recipes

TOASTED ALMOND PASTA SALAD

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and rinse under cold water. Transfer to a serving bowl and toss with the olive oil, parmesan, lemon juice, shallot, thyme, 1 teaspoon salt and about half of the almonds. Season with salt and pepper. Top with the remaining almonds and the red pepper flakes.
• Photograph by Anna Williams

ALMOND-APRICOT CHICKEN SALAD

Steps:

• Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery. , In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.

PASTA SALAD WITH CHICKEN, RAISINS, AND ALMONDS

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water. Drain pasta, then rinse under cold water to stop the cooking.
• In a large bowl, stir together pasta, chicken, yogurt, raisins (if using), parsley, almonds, lemon zest, and lemon juice. Thin sauce with pasta water if needed. Season with salt and pepper.

ALMOND CHICKEN PASTA SALAD

Steps:

• In a large bowl, toss together the cooked chicken, apples, cooked pasta, pinneapple, grapes, celery and onion.
• For dressing, in a small bowl, combine the mayonnaise, yogurt, sesame seeds, lime peel, lime juice, honey, gingerroot, and salt.
• Pour over the pasta mixture; toss gently to combine.
• Cover and chill.
• To serve, if necessary, add several tablespoons of milk to moisten. Toss gently.
• Serve on lettuce lined plates. Top with almonds. If desired, garnish with lime slices, avocado, and red sweet pepper.

ALMOND-CITRUS CHICKEN & PASTA SPINACH SALAD

Steps:

• Prepare Pasta Salad as directed on package, reserving Parmesan pouch for later use.
• Stir in all remaining ingredients except spinach.
• Place 1 cup spinach on each of 6 plates; top with pasta salad mixture and reserved Parmesan.

PASTA IN ALMOND GARLIC SAUCE

Steps:

• Purée blanched almonds and garlic with water and 1/4 teaspoon salt in a blender until smooth.
• Cook cavatappi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
• Meanwhile, heat oil and 1 tablespoon butter in a 12-inch heavy skillet (preferably straight-sided) over medium heat until foam subsides. Add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes. Add 2 1/2 cups reserved cooking water, 1/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in remaining 2 tablespoons butter until melted. Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well. Remove from heat and stir in half of basil and mint and salt and pepper to taste. Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.

ALMOND-CITRUS PASTA SALAD WITH CHICKEN

Steps:

• Prepare Pasta Salad as directed on package, reserving Parmesan pouch for later use.
• Stir in remaining ingredients.
• Sprinkle with Parmesan just before serving.