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Garden Pasta Salad

posted by regnisaw@yahoo.com 3 years ago



Ingredients


4 (8-oz) bone-in chicken breast halves, with skin or meat from 1 rotisserie chicken


Coarse salt and pepper


Juice of half a lemon


2 Tbs canola oil


4 cups gluten free rotini


2 cups broccoli florets


¼ gluten free cup mayonnaise


1 Tbs Dijon mustard


1 cup frozen edamame, thawed


1 cup matchstick carrots


1 cup baby spinach, chopped


Directions


Heat the oven to 350°F. Line a rimmed baking sheet with foil. Season the chicken with salt and pepper and transfer it to the baking sheet. Drizzle on the lemon juice and oil, then bake the chicken until the juices run clear when pierced with a knife, about 1 hour. Transfer the meat to a plate to cool, reserving the cooking juices. Cook the gluten free rotini according to the package instructions, adding the broccoli to the pot for the last 2 minutes. Drain, reserving ¼ cup of the water, plus 2 Tbs if you're using a rotisserie chicken that has no cooking juices. Transfer the rotini and broccoli to a large bowl. Add the reserved cooking juices and pasta water and toss to coat the ingredients. When the chicken has cooled, remove the skin. Pull the meat from the bone, tear it into bite-size pieces, and add it to the pasta. In a small bowl, stir together the mayonnaise and mustard until well blended. Add the mixture, along with the remaining ingredients, to the bowl and toss well. Taste and adjust the seasoning with salt and pepper, if desired. (Serves: 8)

*Short on time? Top with your favorite gluten free salad dressing instead.




tags:  garden pasta salad, pasta, chicken, easy, salads
 
 
 
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