Susans Tomato Basil Chicken Pasta Salad Recipes

LEMON-BASIL CHICKEN-PASTA SALAD

Steps:

• Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender but not mushy. While water is heating and pasta is cooking, continue with recipe.
• Break off and discard the tough ends of the asparagus stalks where they snap easily; wash asparagus. Cut asparagus into 1-inch pieces to measure 2 cups. Add asparagus to the pasta during the last 2 to 3 minutes of cooking.
• Peel and finely chop the garlic. Cut the chicken into 1/2-inch cubes to measure about 2 cups. Tear the basil leaves lengthwise into narrow strips.
• Place strainer or colander in the sink. Pour pasta and asparagus in the strainer to drain. Rinse with cold water; drain.
• In a large glass or plastic bowl, toss pasta, asparagus and chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover with plastic wrap; refrigerate 1 to 2 hours or until chilled.

CHICKEN, TOMATO, AND PASTA SALAD WITH BASIL VINAIGRETTE

Steps:

• In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
• In a large pasta bowl, plate the entire salad and garnish with basil tops.
• In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

CHICKEN, BASIL AND TOMATO PASTA SALAD

Steps:

• Cook pasta according to package directions, adding green beans the last 5 minutes of cooking; drain. Rinse with cold water; drain again.
• Mix together the oil, vinegar, salt, garlic, mustard and pepper with a whisk until thoroughly combined.
• In a very large bowl toss together the pasta mixture, chicken cubes (if using), dressing, tomatoes, shredded cheese and olives. Cover and chill for 4-24 hours. Add basil and toss gently before serving. Top with shaved Parmesan cheese, if desired.

CHICKEN AND BASIL PASTA SALAD

Steps:

• Cook macaroni according to package directions, except omit any oil and use 1/4 teaspoon salt.
• Drain pasta.
• Rinse with cold water.
• Drain pasta again.
• Meanwhile, cut chicken into 1” pieces.
• Coat an unheated large skillet with nonstick cooking spray.
• Preheat over medium-high heat.
• Add the chicken and stir-fry for 3-4 minutes or until chicken is no longer pink.
• Sprinkle with the salt and pepper.
• Remove chicken from heat.
• In a large mixing bowl, toss together cooked macaroni, chicken, tomatoes, zucchini or summer squash, and green onions.
• Sprinkle with basil.
• Toss to coat.
• Cover and refrigerate at last 2 hours or up to 6 hours.
• Toss salad before serving.

CREAMY TOMATO-BASIL PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
• Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
• Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.