Serves 6
Husband-Tested
Recipe from Alice’s Kitchen
When your fridge is full of summer
produce, make this tasty pasta salad.
This would make great picnic food or lunchbox addition. To make this meatless, just omit the chicken. Feel free to add other summer produce like
sweet corn or summer squash to the mix.
8 ounces
whole-wheat elbow macaroni
Olive oil
Kosher
salt, to taste
Freshly
ground pepper, to taste
4 chicken
breast tenders or 1 boneless skinless chicken breast, cut into small
cubes
1 zucchini,
halved lengthwise and thinly sliced
½ small red
onion, minced
1 pint
cherry tomatoes, halved or 2 large tomatoes, chopped
2 cloves
garlic, minced
8 oz. fresh
mozzarella cheese, cut into small cubes
¼ cup
chopped fresh parsley
¼ cup
thinly sliced fresh basil leaves or 4 cubes of Dorot Frozen Basil,
thawed
Cook the
macaroni according to package directions. Drain the pasta and add it to a large
bowl. Meanwhile, add a couple of tablespoons of olive oil to a hot
skillet. Sprinkle the chicken cubes with
salt and pepper. Sauté the chicken a few
minutes, until cooked. Add the chicken to the bowl. Add the zucchini slices to
the same skillet. Sprinkle with salt and
pepper. Sauté the zucchini until crisp
tender and still bright green. Add the
zucchini and the rest of the ingredients to the bowl with the chicken and
pasta. Toss together until well mixed
and serve.
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