Reunion Chicken Pasta Salad Recipe
Penne pasta combines with chicken breasts and vegetables for a pasta salad recipe that feeds a crowd.
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 8oz. package sliced fresh mushrooms
2 tomatoes, diced
½ cup olive oil
1/3 cup white wine vinegar
1 teaspoon salt
1 teaspoon basil leaves
1 teaspoon oregano leaves
2 cloves garlic, minced (optional)
- 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 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.
Servings : 14
Author: National Chicken Council