he sauce:
Heat the lemon juice and white wine in a
Toss hot pasta with 3/4 cup of salad dressing, reserve remainder to serve on side with completed salad.
Cover and chill 12 hours.
Just before serving toss chicken with mayonnaise and pasta and place on a platter. Sprinkle tomatoes, scallions, mushrooms, green pepper and croutons on top of chicken and pasta.
Serve with reserved dressing.
Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning.
Lightly oil the grill grate. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips.
Meanwhile, place the rotini pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.
Combine chicken, grapes, 1/2 the craisins and pasta in large mixing bowl.
Mix together mayonnaise, orange juice, and curry powder. Season to taste with salt and pepper. Add to pasta mixture and mix well. Gently mix in the mandarin oranges. Chill for at least 6 hours.
Evenly divide greens over 4 serving plates. Top with chicken and pasta mixture. Sprinkle remaining craisins over each plate.
ater to a boil. Add pasta and cook according to package directions
saucepan, add the flour and cook for 2 mins, stirring
to boil. Add the pasta and cook about 12 minutes until
Cut chicken breasts into bite-size pieces.
In skillet, brown chicken pieces in olive oil until cooked thoroughly.
Cook pasta; drain well.
In saucepan stir milk, water, and sauce mix until well blended.
Add butter; stirring constantly, bring to a boil over medium heat.
Reduce heat and simmer 5 minutes, stirring occasionally.
Toss pasta, chicken, and cheese sauce together.
Sprinkle with parsley and Parmesan cheese.
ny large pieces in half and set aside.
In a
epper in a paper bag and let stand 5 mins. Peel
Boil the pasta in salted water according to
Remove skin and bones of chicken and place in 2 cups
oup, chicken broth, lemon juice, oregano, tarragon, red pepper flakes, salt, and black
gine over high heat. Saute chicken in batches for 2 mins
Cook pasta in boiling salted water for 10 mins or until al dente. Drain.
Meanwhile, heat oil in a large frying pan over medium-low heat. Add onions and cook for 10 mins, or until caramelized.
Heat butter in a large heavy-bottomed saucepan until starting to brown. Add walnuts, figs and thyme. Cook over heat until butter is browned. Add onion, chicken and pasta. Season and toss to combine. Distribute between serving plates. Toss arugula with vinegar and distribute over pasta. Top with Parmesan. Serve.
eat. Working in batches, cook chicken for 2-3 mins per
Place the chicken, carrots, leeks, celery root and 4 cups of salted water
b>pasta, and place in a large mixing bowl.
Add the chopped chicken and
Cook pasta according to package directions only
Combine 1 tbsp oil, 1 tbsp lemon juice and lemon zest. Season. Add chicken and toss to coat. Marinate for 10 mins.
Preheat a grill pan over high heat. Cook chicken for 1-2 mins per side, until golden and cooked through. Set aside, cover with foil and let rest for 5 mins. Slice thinly.
Combine lettuce, green beans, cranberries and seed mix. Whisk together remaining oil and lemon juice then toss with salad. Season.
Serve salad topped with sliced chicken.