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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1/2 cup balsamic or red wine vinegar
2/3 cup olive oil
1 tsp fresh tarragon, chopped
1/2 tsp salt and pepper
1 lb boneless chicken breasts
1/2 lb fusilli or rotini, cooked according to package directions
3/4 cup roasted red peppers, julienne cut
3/4 cup green onions, thinly sliced
1 1/2 cups Fontina cheese, julienne cut
1/2 cup grated Parmesan cheese
Whisk together vinegar, olive oil, tarragon, salt and pepper. Reserve 1 cup. Pour remaining dressing into a plastic zippered bag, add chicken and marinate 30 minutes or more. Grill or broil chicken 15 to 20 minutes, turning once until fully cooked. Slice thinly when cool enough to handle. In a large bowl, toss together pasta, peppers, onions, Fontina, Parmesan, reserved dressing and chicken. Serves 4
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FUSILLI CHICKEN SALAD WITH WISCONSIN FONTINA
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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1/2 cup balsamic or red wine vinegar
2/3 cup olive oil
1 tsp fresh tarragon, chopped
1/2 tsp salt and pepper
1 lb boneless chicken breasts
1/2 lb fusilli or rotini, cooked according to package directions
3/4 cup roasted red peppers, julienne cut
3/4 cup green onions, thinly sliced
1 1/2 cups Fontina cheese, julienne cut
1/2 cup grated Parmesan cheese
Whisk together vinegar, olive oil, tarragon, salt and pepper. Reserve 1 cup. Pour remaining dressing into a plastic zippered bag, add chicken and marinate 30 minutes or more. Grill or broil chicken 15 to 20 minutes, turning once until fully cooked. Slice thinly when cool enough to handle. In a large bowl, toss together pasta, peppers, onions, Fontina, Parmesan, reserved dressing and chicken. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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