PASTA SALAD-STUFFED PEPPERS
Steps:
- Bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.
- Meanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble.
- Combine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl.
- Make the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined.
- Carefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham.
QUICK AND EASY GARDEN CHICKEN PASTA SALAD
An extremely easy pasta salad from Kraft Foods. You can substitute or add any other ingredients you like. I sometimes add cubed mozzarella, Parmesan and fresh chicken. I'm making it today with cheese tortellini. This is my potluck "staple" in the summertime. Time does not include chill time.
Provided by HEP MEP
Categories Chicken Breast
Time 20m
Yield 10 cups
Number Of Ingredients 6
Steps:
- Toss all ingredients and refrigerate.
- Can be made up to 2 days ahead.
- Serve chilled or at room temperature.
- Can be easily doubled.
Nutrition Facts : Calories 336.7, Fat 20.6, SaturatedFat 3.3, Cholesterol 24, Sodium 362.5, Carbohydrate 27, Fiber 1.4, Sugar 2.5, Protein 10.2
EASY CHICKEN/PASTA SALAD
This is an easy 4 ingredient dinner with plenty of leftovers (unless you have a huge family) Very frugal too- which is good in this economy! This makes a huge amount. We can feed a family of 5 plus have leftovers for lunch the next day! Great for a quick meal coming home from work.
Provided by Daisydukex3
Categories Chicken
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Cook pasta according to package directions, adding frozen vegetables and chicken to boiling water.
- Drain and cool.
- Toss with bottled dressing, serve cold.
Nutrition Facts : Calories 289.2, Fat 14.4, SaturatedFat 2.5, Cholesterol 34, Sodium 281.2, Carbohydrate 26, Fiber 1.7, Sugar 1.4, Protein 13.5
CHICKEN SALAD-STUFFED PASTA SHELLS
This is a favorite do-ahead meal for hot summer days. Shells may be stuffed with any chicken, tuna, shrimp, or ham salad. I serve them with green salad, corn on the cob, and/or fruit as side dishes. Best served cold on the day you make it.
Provided by jan&sons
Categories Salad
Time 1h20m
Yield 30
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well. Separate shells quickly so they do not stick together or tear.
- Combine chicken, celery, bell pepper, almonds, green onions, and relish in a large bowl. Mix mayonnaise, sour cream, lemon juice, curry powder, zest, salt, and lemon pepper together; pour over salad and toss.
- Stuff each shell with a portion of the salad, arranging them in a 9x13-inch baking pan as you go. Cover and chill for at least 30 minutes or until ready to serve.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 9.4 g, Cholesterol 15.2 mg, Fat 6.1 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 1.2 g, Sodium 66.8 mg, Sugar 0.7 g
CHICKEN PASTA SALAD
Easy to make, full of flavor, and packed with veggies and chicken.
Provided by Rena
Categories Main Course
Time 30m
Number Of Ingredients 19
Steps:
- In a small bowl, add all the dressing ingredients and whisk until well combined. Set aside.
- Meanwhile, cook the pasta in a pot of boiling salted water, according to the package directions. Drain, rinse with cold water and transfer to a large mixing bowl. Set aside.
- While the pasta is cooking, prepare the chicken. Slice the chicken breasts crosswise to create long (0.5-inch thick) strips.
- In a mixing bowl, combine 1 tablespoon olive oil with the thyme, oregano, garlic, and a pinch of salt and pepper.
- Add in the chicken pieces and stir to coat. Heat a large non-stick pan over medium heat. Add the chicken in a single layer, and cook for 6-8 minutes, or until cooked through and golden on the sides.
- Transfer the chicken along with any accumulated juices to the pasta bowl. Add the pepper and onion, cherry tomatoes, olives, parmesan, and arugula.
- Pour over the dressing and toss to combine. Season to taste with more salt and pepper, if necessary, and serve warm or chilled.
Nutrition Facts : Calories 468 kcal, Carbohydrate 45 g, Protein 27 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 53 mg, Sodium 358 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
PASTA SALAD WITH FRUIT AND CHICKEN
This pasta salad with fruit and chicken has a sour cream, buttermilk, lemon, and poppy seed dressing. Great way to make use of leftover rotisserie chicken. Serve on a bed of mixed spring greens with crumbed feta or blue cheese and a crusty hot dinner roll. Sprinkle with any kind of toasted nuts or even candied nuts. Could also use the small crunchy Chinese noodles found in a can. This just adds extra texture to the salad.
Provided by Joan Dredge
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 21
Steps:
- Whisk together mayonnaise, sour cream, buttermilk, lemon juice, honey, poppy seeds, sugar substitute, dry mustard, salt, black pepper, cayenne pepper, and red pepper flakes in a bowl. Refrigerate dressing until flavors are blended, at least 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and run under cold water to stop the cooking. Drain again and transfer to a large bowl.
- Add pineapple, chicken, grapes, dried cranberries, green onions, and celery to the pasta and mix to combine. Add mandarin oranges and toss gently. Add just enough salad dressing to coat the pasta salad without soaking it, reserving remaining dressing for later use. Place pasta salad in the refrigerator to chill for 2 to 3 hours before serving. Add more dressing, if needed.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 54.8 g, Cholesterol 32.9 mg, Fat 15 g, Fiber 3.9 g, Protein 12.1 g, SaturatedFat 4.1 g, Sodium 357.7 mg, Sugar 30.1 g
CHICKEN ALFREDO STUFFED SHELLS
Wonderfully cheesy and creamy, these chicken alfredo stuffed shells are all kinds of delicious. Simple and easy to make, they are perfect for a comfort food dinner.
Provided by Becky Hardin
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Grease a 9x13 inch baking dish and set aside.
- Bring a large pot of water to a boil. Add in a generous pinch of salt and cook the pasta shells according to the package directions. Drain and rinse with cold water to prevent sticking.
- In a medium bowl, stir together the ricotta, 1 cup mozzarella, 1 cup parmesan, eggs, cooked chicken, and a pinch of salt and pepper.
- In a large skillet over medium heat, melt the butter. Whisk in the flour and cook until the mixture turns golden brown. Whisk in the milk, then heavy cream, 1 cup parmesan, garlic and parsley. Cook, whisking constantly, until thickened.
- Spread 1 cup of the sauce in the bottom of the prepared pan. Fill the shells with the chicken and cheese mixture and place them in the pan, seam side down.
- Pour the remaining sauce over the shells and sprinkle with remaining mozzarella and parmesan. Bake for 25-30 minutes until the sauce is bubbling and the cheese is golden brown. Sprinkle with extra parley, if desired, and serve.
Nutrition Facts : Calories 942 kcal, Carbohydrate 54 g, Protein 56 g, Fat 55 g, SaturatedFat 33 g, TransFat 1 g, Cholesterol 268 mg, Sodium 1179 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
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