Squiggly Pasta And Chicken Saladdessert Recipes

DIJON CHICKEN PASTA SALAD WITH HERBS DE PROVENCE

Steps:

• Put 1 tablespoon of the oil in a small skillet. Stir in the garlic and shallot and place over medium heat just until the garlic begins to sizzle. Remove from the heat and transfer the oil and garlic to a mini-food processor (or to a mixing bowl with a whisk). Add the remaining olive oil and the rest of the ingredients for the dressing and process until smooth and emulsified. Taste and season with more salt, pepper, vinegar as needed.
• Sprinkle the chicken breasts with salt and the herbs de Provence. Cook the chicken on a medium-hot grill or in a 425 degree oven until the chicken is cooked through - about 5 minutes per side on a grill and 25 minutes in the oven.
• Cook the pasta in boiling salted water until al dente. Drain and transfer to a serving bowl.
• Add the beans, arugula and half the Dijon dressing to the pasta and gently toss. Slice the chicken and arrange on top of the salad. Drizzle with more dressing to taste and sprinkle with cheese.

CREAMY CHICKEN PASTA SALAD

Steps:

• Cook pasta in a large pot of salted water per the package directions. Drain well and run under cold water. Set aside.
• Combine dressing ingredients in a small bowl and set aside.
• Mix remaining ingredients in a large bowl. Toss with dressing.
• Refrigerate at least 1 hour before serving. Garnish with green onions and serve.

CHICKEN PASTA SALAD WITH CREAMY DRESSING

Steps:

• Cook pasta: Bring a large pot of water to the boil. Add salt, then cook pasta per packet directions. Drain well, let cool.
• Dressing: Mix Dressing ingredients in a bowl. Set aside 10 minutes+.
• Cook bacon: Place bacon in a cold non-stick skillet (Note X). Turn stove on to medium high, then cook bacon until golden. Drain on paper towels.
• Toss! Place cooked pasta in a large bowl along with all the Pasta Salad ingredients, reserving some bacon for garnish. Pour over Dressing, then toss well.
• Set aside for 20 minutes. Transfer to serving bowl, sprinkle with remaining bacon. Serve!
• Storage: Keeps for 3 - 4 days in the fridge. Best to bring to room temp before serving!

SQUIGGLY PASTA AND CHICKEN SALAD/DESSERT

Steps:

• Cook the pasta aldente. DO NOT OVERCOOK. Yuck! Drain and set aside to cool; DO NOT RINSE. This will ensure the sauce sticks to the pasta.
• Cook chicken breasts just until done so they're not dry. Debone if using bone-in; dice up meat. Set aside.
• Chop the celery and onions and add the grapes to these; set aside.
• Drain the mandarine oranges; set aside.
• Make dressing or you can make the dressing the day before and store in the refrigerator until ready to use.
• Dressing:.
• In a medium mixing bowl blend together the sour cream, mayonnaise, rice wine vinegar, sugar and garlic salt.
• When the pasta and chicken are cooled, place them in a large mixing or serving bowl and stir together; carefully stir in the celery, onion, grape mixture; now even more carefully stir in the mandarine oranges trying not to break them up too much. When mixed thoroughly add the dressing and mix through. Serve immediatley.
• If you are taking this to a potluck, you may want to wait and add the dressing once you're there so it doesn't break down overly much before serving. Either way this is a terrific salad.

WEEKNIGHT PASTA SQUIGGLES

Steps:

• In a Dutch oven, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Meanwhile, coarsely chop tomatoes, reserving juices., Add tomatoes and reserved juices to sausage; stir in pasta, broth and water. Bring to a boil. Reduce heat to medium; cook, uncovered, until pasta is al dente, 15-18 minutes, stirring occasionally. Top with cheese.

CHICKEN SPAGHETTI SALAD

Steps:

• Cook spaghetti according to package directions; drain and rinse in cold water. Combine the spaghetti, chicken, cucumber and carrot. In a small saucepan, combine the vinegar, soy sauce, oil, ginger, sugar and garlic. Bring to a boil; remove from the heat. Drizzle over spaghetti mixture and toss to coat.