Chillin' with Summer Chicken Pasta Salad

If you're looking for a low-calorie, cool and delicious summer salad loaded with fresh herbs and lots of flavor, here's one that fits the bill! It's simple and quick to make -- less than 15 minutes start to finish -- and perfect for a cool summer dinner.

Here's how:


1 lb. thin skinless boneless chicken breasts
1/2 lb. penne rigate pasta
Fresh herbs minced -- dill, parsley, basil
1/2 pint cherry tomatoes, cut in half
Salt and pepper to taste
Freshly shaved parmigiano reggiano to taste
Extra virgin olive oil as needed


1. Boil pasta, drain, sprinkle with olive oil, stir and let cool in a bowl
2. Quick sauté chicken, remove to platter and let cool
3. In a bowl, mix cherry tomatoes, minced herbs, parmigiano reggiano and a drizzle of olive oil
4. When cool, thinly julienne chicken.
5. Add pasta and chicken to herb mixture, season with salt and pepper, add more parmigiano reggiano if desired.
6. Mix all, cover tightly and refrigerate until ready to serve. Just before serving, check seasonings and add another drizzle of olive oil.


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