Reunion Pasta Salad With Chicken |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 14 |
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I got this recipe from my niece after eating it at a family 4th of July picnic. I haven't made it myself yet because it makes a LOT and I haven't had an occasion to use the recipe yet. It really is tastey and I'll make it soon as I have the opportunity. Ingredients:
2 lbs boneless skinless chicken breasts |
1 lb uncooked penne pasta |
1 lb frozen beans and carrots, mixture (baby carrots, green and yellow beans) |
2 cups frozen broccoli florets |
1 (8 ounce) package sliced fresh mushrooms |
2 tomatoes, diced |
1/2 cup olive oil |
1/3 cup white wine vinegar |
1 teaspoon salt |
1 teaspoon basil leaves |
1 teaspoon oregano leaves |
2 garlic cloves, minced (optional) |
Directions:
1. Cut chicken into 1-inch chunks. Salt and pepper lightly.
2. In medium bowl, blend dressing ingredients.
3. 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.
4. 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.
5. In very large bowl, combine pasta, vegetables, chicken, mushrooms and tomatoes; mix well.
6. Add dressing to salad; toss to coat. Cover and refrigerate thoroughly before serving.
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