Wednesday, June 9, 2010

Chicken pasta salad

This is another recipe from Light and Tasty. I made this a couple of nights ago and our 2 oldest kids said that I definitely need to make this again!The only things I left out were the olives because I don't care for those and the mushrooms because they weren't fresh anymore. This is a recipe that needs to be eaten fresh and right away.

2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
4-1/2 teaspoons olive oil, divided
1 tablespoon sugar
1 garlic clove, minced
1 medium onion, coarsely chopped
1 medium green pepper, cut into 1/2-inch pieces
1 medium sweet red pepper, cut into 1/2-inch pieces
1/2 pound fresh mushrooms, sliced
3/4 pound boneless skinless chicken breast, cut into cubes
4 cups cooked rigatoni or large tube pasta( I used Penne)
4 cups torn romaine lettuce
1 can (11 ounces) mandarin oranges, drained
1 can (6 ounces) pitted ripe olives, drained

In a jar with a tight-fitting lid, combine the vinegar, soy sauce, 1-1/2 teaspoons oil, sugar and garlic; shake well and set aside. In a large nonstick skillet, saute the onion, peppers and mushrooms, in 1-1/2 teaspoons oil until tender. Remove and keep warm. In same skillet, saute chicken in remaining oil until juices run clear; drain.
In a large bowl, combine the pasta, lettuce, oranges, olives, onion mixture and chicken. Pour dressing over lettuce mixture; toss to coat. Serve immediately. Yield: 6 servings

1 comment:

  1. This does sound like another good one Tina! Hope to see you at chat tonight.