 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I use to bus tables in a restaurant called Lardo's in good old McCall, ID. They would serve a hot chicken salad that was so tasty. I have come up with a copy-cat of this recipe and it is really good. It is more of a pasta dish than a salad dish- but you will simply love it. You can make the honey mustard dressing, or you can just use a bottle of it and add a bit more honey to it. I love the Ken's Honey Mustard brand. This has become a family regular in our home. Good eats! Ingredients:
3 -4 chicken breast halves, cut up into 1-inch by 1-inch chunks |
2 tablespoons cooking oil |
16 ounces fettuccine |
2 heads broccoli, cut into florets |
1 sweet onion, cut into thin crescents (i use walla walla sweets or yellow) |
1/2 lb fresh white mushroom |
3 celery ribs, thinly sliced |
slivered almonds |
1 -2 cup honey mustard dressing |
1/4-1/2 cup honey |
Directions:
1. Season the cut up chicken with some salt and pepper or Cajun spice if you like the heat.
2. Cook chicken in a pan with the 1 table spoon of cooking oil till chicken is no longer pink.
3. Put chicken and the juices on a plate to rest.
4. Cook fettuccine noodles according to package directions; be sure to salt the noodles while they cook. Drain and set aside.
5. Take honey mustard dressing and add honey to it.
6. Meanwhile, add another tablespoon of cooking oil to the same pan and saute broccoli florets, onions (cut into thin crescent shapes), celery (thinly sliced), and sliced mushrooms until cooked to your liking. I like to have them a bit crisp- but it a preference thing.
7. Add chicken back to the pan and heat throughout.
8. Dish up noodles and then the veggie-chicken mixture on top.
9. Sprinkle top of dish with slivered almonds.
10. Serve the dressing on the side, or spoon on top to taste.
|
|