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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
2 lbs boneless, skinless chicken breasts
1 chicken bouillon cube
1 large onion, cut into wedges
2 large cucumbers, peeled and chopped
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
1 cup chopped carrots
Nicoise olives, sliced
1 lb Feta cheese, crumbled
Chives, snipped w/kitchen shears
1 1/2 lbs bowtie or penne pasta, cooked al dente
Vinaigrette (see below)
Salt and pepper to taste
Preheat oven to 350. Place chicken breasts in baking dish. Heat 2 cups of water with chicken bouillon cube to warm enough for cube to dissolve. Pour over chicken breasts and season with salt and pepper. Cover with foil and bake for about 30 minutes. Remove chicken from oven, remove foil and let chicken cool in its own juices.
Shred cooled chicken and toss with next 9 ingredients. Add chicken and vegetables to pasta and toss. Add the vinaigrette and toss. Season with salt and pepper to taste. Can be refrigerated overnight. Adjust the seasonings and dressing again when ready to serve.
Vinaigrette Dressing: Whisk 2 tbsp Dijon mustard, 4 tbsp red wine vinegar, 2 tbsp chopped fresh basil, 2 tsp sugar and 1 tsp salt and pepper. Slowly drizzle 1 cup olive oil into mixture, whisking all the time. Whisk before serving.
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CHICKEN FETA PASTA SALAD
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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
2 lbs boneless, skinless chicken breasts
1 chicken bouillon cube
1 large onion, cut into wedges
2 large cucumbers, peeled and chopped
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
1 cup chopped carrots
Nicoise olives, sliced
1 lb Feta cheese, crumbled
Chives, snipped w/kitchen shears
1 1/2 lbs bowtie or penne pasta, cooked al dente
Vinaigrette (see below)
Salt and pepper to taste
Preheat oven to 350. Place chicken breasts in baking dish. Heat 2 cups of water with chicken bouillon cube to warm enough for cube to dissolve. Pour over chicken breasts and season with salt and pepper. Cover with foil and bake for about 30 minutes. Remove chicken from oven, remove foil and let chicken cool in its own juices.
Shred cooled chicken and toss with next 9 ingredients. Add chicken and vegetables to pasta and toss. Add the vinaigrette and toss. Season with salt and pepper to taste. Can be refrigerated overnight. Adjust the seasonings and dressing again when ready to serve.
Vinaigrette Dressing: Whisk 2 tbsp Dijon mustard, 4 tbsp red wine vinegar, 2 tbsp chopped fresh basil, 2 tsp sugar and 1 tsp salt and pepper. Slowly drizzle 1 cup olive oil into mixture, whisking all the time. Whisk before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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