Reunion Pasta Salad
|2 lbs.boneless skinless chicken breasts|
|1 lb.uncooked penne pasta|
|1 lb.frozen bean and carrot mixture; (1 lb bag) (baby carrots, green and yellow beans)|
|2 cupsfrozen broccoli florets|
|1 8-oz packagesliced fresh mushrooms|
|2 tomatoes; diced|
|1/2 cupolive oil|
|1/3 cupWhite wine vinegar|
|1 tspsbasil leaves|
|1 tspsoregano leaves|
|2 clovesgarlic; minced (optional)|
Reunion Pasta Salad Preparation
Cut chicken into 1-inch chunks. Salt and pepper lightly, if desired.
In medium bowl, blend dressing ingredients.
In Dutch oven, cook pasta according to package directions, adding frozen vegetables after 8 minutes. Return to a boil. Cook 3 to 4 minutes or until pasta and vegetables are tender. Rinse in cold water to cool; drain. Spray large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add chicken. Cook and stir 7 to 9 minutes or until chicken is browned and internal juices run clear. In very large bowl, combine pasta, vegetables, chicken, mushrooms and tomatoes; mix well. Add dressing to salad; toss to coat. Cover and refrigerate thoroughly before serving.
Serve at family reunions and other large gatherings.
Republished with Permission, National Chicken Council
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Republished with Permission, National Chicken Council [I posted this recipe.]
7 years, 11 months, 1 weeks, 3 hours, 44 minutes ago
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