Warm Chicken And Pasta Salad Recipes

WARM CHICKEN PASTA SALAD

Steps:

• Rinse basil, shake dry, pluck 5 leaves and chop finely. Squeeze lemon. Measure 1 tablespoon juice and mix with the chopped basil and the ricotta. Season with salt and pepper.
• Clean arugula, rinse and spin dry.
• Mix 2 tablespoons lemon juice with honey and season with salt and pepper. Whisk in 1 tablespoon olive oil.
• Lightly toast the pine nuts in a dry skillet. Remove and set aside.
• Rinse chicken breasts and pat dry. Season with salt and pepper. Heat the remaining oil in the skillet. Fry chicken on each side for 3-4 minutes.
• Add enough water to cover the bottom of the skillet. Cover and cook over medium heat for an additional 4 minutes. If necessary, pour in some more water.
• Meanwhile, cook pasta according to package directions in plenty of boiling salted water until al dente.
• Rinse the tomatoes, cut into quarters, remove seeds and cut into fine strips.
• Remove chicken from skillet, let cool slightly and dice.
• Drain the pasta and while still warm, mix with chicken, tomatoes and pine nuts in a bowl.
• Fold in sauce and arugula leaves. Dollop ricotta on the salad in small spoonfuls and serve immediately.

WARM CHICKEN AND PASTA SALAD

Steps:

• Cook and drain pasta as per package instructions.
• Meanwhile, in a skillet, heat olive oil over medium heat.
• Cook onion in oil for about 2 mintes, stirring frequently.
• Add garlic, vinegar, veg. Oil, tomatoes and chicken.
• Cook2 to 3 minutes, stirring occasionally, until hot.
• Stir in spinach and cook until it starts to wilt.
• In large serving bowl, toss pasta with chicken mixture.
• Top with cheese.