msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Pasta Salad (No mayo)
1-2 (approx. 1.5 lb.) lg. boneless/skinless chicken breast - cubed small
For the chicken marinade:
Oregano - Dry (rubbed) or Fresh (chopped fine) - to taste
Fresh parsley - chopped fine - to taste - Optional
Salt - to taste
Ground peppercorns - to taste
All-purpose house blend seasoning - to taste
4 - 6 lg. cloves Fresh garlic - chopped fine, pressed or grated - or more to taste
Choice of Oil (EVOO, vegetable oil, flaxseed oil, or a combo) - enough to nicely coat cubed chicken (and a bit more if needed to sauté)
Pasta and Veggies:
1/2 lb. - mini wagon wheel pasta, med. Or Sm. shells, (or favorite sm. pasta shape)
1 (6 oz.) Pitted Black olives - drained & broken
1 (13 oz.) pimento-stuffed green olives - drained
2 lg. Fresh broccoli crowns - raw, cleaned, cut into medium pcs.
2 bunch Scallions - chop small white and green parts
Dressing:
1 (16 oz.) Ken's Steak House Simply Vinaigrette Salad Dressing, Italian or Zesty Italian
Or 1 (16 oz.) Ken's Steak House Caesar Salad Dressing
May use half & Half of each
Or your favorite homemade dressing
Combine the marinade ingredients in a zipper bag or container large enough to hold marinade and cubed chicken. Mix well.
Add cubed chicken, stir well, cover and refrigerate for several hours or overnight.
Place chicken AND marinade in a heavy pan (add more oil if needed) and sauté till completely cooked.
Set aside to cool. (OR cook a day ahead and allow to sit overnight)
Cook pasta in salted water to the desired doneness.
Drain and cool under cold water. When cold drain well.
Clean and prep veggies.
Place all ingredients in a bowl large enough to hold and toss.
Add cooled chicken and all oil and drippings.
Add dressing and toss well.
May be served room temp or cooled.
Tastes even better cold the second day.
1-2 (approx. 1.5 lb.) lg. boneless/skinless chicken breast - cubed small
For the chicken marinade:
Oregano - Dry (rubbed) or Fresh (chopped fine) - to taste
Fresh parsley - chopped fine - to taste - Optional
Salt - to taste
Ground peppercorns - to taste
All-purpose house blend seasoning - to taste
4 - 6 lg. cloves Fresh garlic - chopped fine, pressed or grated - or more to taste
Choice of Oil (EVOO, vegetable oil, flaxseed oil, or a combo) - enough to nicely coat cubed chicken (and a bit more if needed to sauté)
Pasta and Veggies:
1/2 lb. - mini wagon wheel pasta, med. Or Sm. shells, (or favorite sm. pasta shape)
1 (6 oz.) Pitted Black olives - drained & broken
1 (13 oz.) pimento-stuffed green olives - drained
2 lg. Fresh broccoli crowns - raw, cleaned, cut into medium pcs.
2 bunch Scallions - chop small white and green parts
Dressing:
1 (16 oz.) Ken's Steak House Simply Vinaigrette Salad Dressing, Italian or Zesty Italian
Or 1 (16 oz.) Ken's Steak House Caesar Salad Dressing
May use half & Half of each
Or your favorite homemade dressing
Combine the marinade ingredients in a zipper bag or container large enough to hold marinade and cubed chicken. Mix well.
Add cubed chicken, stir well, cover and refrigerate for several hours or overnight.
Place chicken AND marinade in a heavy pan (add more oil if needed) and sauté till completely cooked.
Set aside to cool. (OR cook a day ahead and allow to sit overnight)
Cook pasta in salted water to the desired doneness.
Drain and cool under cold water. When cold drain well.
Clean and prep veggies.
Place all ingredients in a bowl large enough to hold and toss.
Add cooled chicken and all oil and drippings.
Add dressing and toss well.
May be served room temp or cooled.
Tastes even better cold the second day.