 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This is one of my favorite salad dishes that I like to serve at home or take it to family and friends. Ingredients:
2 lbs chicken breasts |
3 tablespoons lemons (fresh) |
1/2 lb macaroni (penne, twists, rigatoni, ziti, etc.) |
2 tomatoes (seeded) |
3 italian peppers (seeded) |
2 green onions (trimmed) or 2 scallions (trimmed) |
1 teaspoon fresh parsley or 1/2 dried parsley |
3 tablespoons olive oil or 3 tablespoons vegetable oil |
1/2 teaspoon rosemary |
1/4 teaspoon garlic powder |
1/4 teaspoon chili powder or 1/4 teaspoon berbere |
1/4 teaspoon fresh basil (diced) |
2 teaspoons dry white wine (optional) or 2 teaspoons dry sherry (optional) |
1 teaspoon dijon mustard |
salt and black pepper |
Directions:
1. Soak and wash chicken with lemon or lime.
2. Cut the chicken in cubes or as desired; marinate the chicken with 1 tablespoon of oil, hot chili powder, garlic, rosemary and 1 teaspoon of wine; Keep it in the fridge for 15 minutes.
3. Stir-fry the marinated chicken. Cook until the chicken is well done (15 minutes or less).
4. Boil water in a large pot; add the macaroni (pasta); cook for 15 minutes (al dente). Mix with the chicken.
5. Meanwhile, wash and pat dry tomatoes, peppers, and green onions cut in desired shapes.
6. Combine the chicken, pasta and vegetables; Keep covered for the vegetable to soften; At room temperature, put it in the fridge;.
7. Prepare the dressing – lemon juice, 2 tablespoon oil, parsley, Italian seasoning, basil, garlic powder, Dijon mustard, salt and black pepper; Whisk it well until the mixture is smooth or blend it in a food processor if more dressing is needed.
8. Pour the dressing over the chicken-macaroni salad which is already in fridge. Mix it well and keep in fridge.
9. Serve it cold.
|
|