GARLIC AND HERB CHICKEN PASTA SALAD
Provided by Tregaye Fraser
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside.
- In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl.
- Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.
PASTA WITH GARLIC SCAPES
Garlic scapes are edible and very yummy. We love to eat them fresh with pasta. This dish is ready in under 20 minutes and is super easy to make.
Provided by gartenfee
Categories Main Dish Recipes Pasta
Time 27m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.
- Heat olive oil in a deep skillet until hot. Remove from heat and add garlic scapes; let stand for 3 minutes. Mix in parsley. Season with salt and pepper. Serve over drained spaghetti sprinkled with Parmesan cheese.
Nutrition Facts : Calories 977 calories, Carbohydrate 94 g, Cholesterol 2.2 mg, Fat 58.6 g, Fiber 4.4 g, Protein 17.6 g, SaturatedFat 8.6 g, Sodium 130.7 mg, Sugar 3.5 g
GARLIC PASTA SALAD WITH PECANS
This is my own recipe. I use it for most special occasions, with shrimp, and potlucks, with chicken. You can adapt it with just about any fresh veggie or cooked meat you would like! Cut the mayonnaise by half and make up the difference with plain yogurt, or sub plain yogurt entirely, for an eggless dish.
Provided by Mammabunny
Categories Chicken
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta rinse well, and chill.
- In a small bowl, mix mayonnaise and Lipton Recipe Secrets until well blended.
- Cover, let stand in refrigerator to combine flavor, while you prepare remaining ingredients.
- In a large bowl, combine remaining ingredients (hold out a few pecans and grapes for garnish). Add pasta and mayonnaise mixture, toss until well coated.
- Place in serving bowl.
- Top with remaining grapes and pecans.
- IF substituting the fresh broccoli, eat or throw about the salad after 2 days. the broccoli tastes funny after that. (not that we often HAVE leftovers!) We haven't tried the bell pepper option yet, due to an allergy, but friends assure me it's very good.
GARLIC PASTA SALAD
Don't let the simplicity of this recipe fool you. The taste is fantastic. I first tried it as a sample at the H.E.B. grocery store in my neighborhood. Of course they were promoting purchase of a bottle of Garlic Essence Vinaigrette. I've found you can use any basic garlic vinaigrette, bottled or home made, and have a similar result.
Provided by PanNan
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions on package, drain and cool by running cool water over it. Let drain thoroughly.
- Combine pasta with peppers, carrots and parsley.
- Add vinaigrette and mix well.
- Add feta cheese, mix lightly, lifting the pasta and cheese mixture until the cheese is distributed throughout.
- Chill for an hour before serving.
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