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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A nice salad at Christmas buffets. The red and green go nicely. Ingredients:
1 16oz. box barilla piccolini mini wheels |
4 t. extra virgin olive oil, divided |
2 cups frozen green peas |
1 pound chicken breast diced |
6 slices bacon cut into strips |
2 cups cherry tomatoes, halved |
1 cup fresh mozzarella cubed |
2 t. lemon juice |
Directions:
1. Cook pasta for 6 minutes; drain and drizzle with 2 Tablespoons olive oil and spread on cookie sheet to cool.
2. Boil peas in salted water for 5 minutes, drain and cool.
3. In a skillet over medium heat, cook chicken in remaining olive oil for 4-5 minutes or until cooked through, season with salt and pepper.(I used seasoned salt) Allow to cool.
4. Cook bacon until crispy, drain fat.
5. Combine all ingredients, let sit 30 minutes before sreving..
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