Reunion Pasta Salad
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Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
Persons
14
Serving Size
1 serving
Notes
Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
Ingredients
- 2 lbs. boneless, skinless chicken breasts
- 1 lb. uncooked penne pasta
- 1 lb. Bag frozen bean and carrot mixture (baby carrots, green and yellow beans)
- 2 cups frozen broccoli florets
- 1 8 oz. package sliced fresh mushrooms
- 2 tomatoes, diced
- Dressing
- 1/2 cup olive oil
- 1/3 cup white wine vinegar
- 1 tsps salt
- 1 tsps basil leaves
- 1 tsps oregano leaves
- 2 cloves garlic, minced (optional)
Instructions
- 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.