Chicken Asparagus Pasta Salad Recipe Foodcom

PASTA WITH CHICKEN AND ASPARAGUS

Steps:

• Remove all sinew and cartilege from the chicken breast and cut into strips about 1 and 1/2 inches long and a half inch wide.
• Scrape and trim the asparagus, discarding any tough ends, and cut on the diagonal into one and half lengths.
• Drop the asparagus into rapidly boiling water and cook for just a few moments--they should still be crisp--and drain and reserve, keeping warm.
• Cook the pasta in rapidly boiling salted water until al dente and drain and reserve, keeping warm.
• Heat the butter in a casserole and add the chicken strips, stirring and seasoning with coarse salt and freshly ground pepper, cooking less than a minute, until the chicken just begins to change color.
• Add the asparagus and stir.
• Add the shallots and cook briefly, about 30 seconds.
• Add the cream, hot red pepper (or pepper flakes) and the tarragon and stir.
• Break the gorgonzola cheese into small lumps and add it, cooking just until the cheese melts.
• Add a generous grinding of black pepper and the tarragon and stir.
• Add the drained pasta and toss well.
• Serve with grated parmesan on the side.

ASPARAGUS PASTA SALAD WITH PARMESAN DRESSING

Steps:

• Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
• Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
• Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
• Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
• Pour the dressing over; toss well to coat.
• Add in slivered almonds and mix.
• Chill in the fridge for a minimum of 2 hours before serving.

CHICKEN ASPARAGUS SALAD

Steps:

• Cook asparagus in small amount of water until crisp-tender (cooking time will depend on thickness of asparagus;thin stalks 2-3 minutes, thicker stalks 3-4 minutes).
• Drain and cool asparagus and set aside.
• In salad bowl, combine vinegar, oil, honey, parsley, salt, and pepper, mixing well.
• Add chicken, apple, and asparagus, tossing to coat.
• Serve over lettuce/salad greens, garnishing with alfalfa sprouts if desired.

CHICKEN ASPARAGUS PASTA

Steps:

• Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

ASPARAGUS CHICKEN PASTA

Steps:

• Turn oven to 375°F and start a pot of boiling water for pasta.
• Cut chicken into bite size pieces, toss in a bowl with 1 pinch of kosher or sea salt, 1 pinch of black pepper and 1 pinch of red pepper flakes.
• Cut the top 1/4th of the garlic bulb off to expose tops of cloves.
• Brush garlic lightly with olive oil, place on oven-safe pan in the corner.
• Rinse and dry asparagus - hold a stick of asparagus between your fingers towards the end of the stick and give it a light bend - snap the bottom of the asparagus stick off slightly before it starts getting hard - repeat with each stick (or for a time saver - just chop off the bottom 1 and 1/2 inches of each stick).
• Place asparagus in the oven-safe pan with the garlic - lightly coat with olive oil - sprinkle 1 pinch of kosher or sea salt and one pinch of black pepper on asparagus and garlic.
• Cook in oven for 25 minutes or until asparagus is crisp and garlic clove is browned (You may need to remove one before the other is done cooking depending on sizes).
• Cook penne pasta according to instructions on packaging; add table salt to water after water starts to boil - drain when cooked slightly beyond al-dente and rinse quickly with cool tap water.
• Cut mozzarella into pieces less than 1/2 inch by 1/2 inch and place off to the side.
• In a frying pan, heat 3 tablespoons of olive oil and add chicken pieces - stir often to cook each piece and each side evenly until golden brown.
• In a large bowl, empty chicken pieces and remaining olive oil, toss in pasta and mozzarella.
• Cut asparagus into bite size pieces and add to pasta mixture.
• Remove garlic cloves from husk and chop or mash with a knife or fork into small pieces and mix well into pasta mixture.
• Add remaining seasonings and parmesan cheese and give it one last good mix then serve.

ASPARAGUS PASTA SALAD WITH A CREAMY LEMON DRESSING

Steps:

• Dressing -- mix all the ingredients and set to the side until the pasta and asparagus are cooked.
• Salad -- In a large pot of salted water, boil the pasta according to directions. Approximately 3 minutes before the pasta is done, add the asparagus until is comes out al dente. Now drain the pasta and asparagus. Rinse under cold water for just a few seconds to stop the cooking process and cool slightly.
• Combine -- Now toss the still slightly warm pasta with the dressing. Add in the scallions, extra salt and pepper and serve garnished with the cheese fresh lemon slices. A nice simple salad!
• Now this is a very light tasting salad with a very simple dressing. It doesn't have bold flavors, but subtle flavors which is a nice compliment to a fresh herb roasted chicken breast or piece of fish. This is all about fresh subtle flavors.

CHICKEN & ASPARAGUS PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, cut chicken into bite-sized cubes and place in skillet with olive oil.
• Cook until partially done.
• Add asparagus and mushrooms, continue cooking until chicken is done.
• Add chicken broth and cover pan, cook until asparagus is crisp tender.
• Add pasta, red pepper flakes (to taste) and feta cheese.

SESAME CHICKEN AND ASPARAGUS PASTA

Steps:

• Bring a large pot of water to boil. Add the linguine and cook until just tender. Drain and rinse under cold water. Drain again, and set aside in a large mixing bowl.
• Place the garlic, vinegar, brown sugar, peanut butter and soy sauce in a food processor. Process for one minute. With motor running, slowly add the sesame and chile oils through the feed tube, and process until well blended.
• Shred the chicken into 2 inc julienne and toss with linguine. Add the sauce and 4 T of the sesame seeds and toss to coat well.
• Cut the asaragus on a diagonal into 1 inch lengths. Blanch in a saucepan of boiling water for 1 minutes. Drain, rinse under cold water and pat dry.
• Place the linguine and chicken in a large flat serving bowl and arrange the asaragus on top. Sprinkle with scallions, cucumber and remaining sesame seeds.
• Serve at room temperature.

CHICKEN CAESAR SALAD WITH ASPARAGUS

Steps:

• Toss lettuce, chicken breast (warm or cold), tomatoes, and asparagus in a large salad bowl.
• Add dressing and toss.
• Top with croutons and parmesan cheese.
• Serve immediately.