Time 8h Number Of Ingredients 10 Steps:
Marinate cooked shredded chicken and pasta bowties for eight hours or overnight in Italian salad dressing. Gently stir in artichoke hearts, olives and sun dried tomatoes. Separately in small mixing bowl, whisk together mayonnaise, lemon juice, yellow mustard and fresh ground pepper. Gently incorporate lemon pepper dressing into the pasta salad. Refrigerate ’til serving or serve immediately.
Time 22m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil. Combine mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves.
Time 22m Yield 4 servings Number Of Ingredients 19 Steps:
In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve. In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight. Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
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.
Time 30m Yield 2 servings. Number Of Ingredients 9 Steps:
Grill chicken, covered, over medium heat or broil 4 in. from heat for 4-6 minutes on each side or until a thermometer reads 170°. Set aside., Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the salad greens, artichokes, olives and tomatoes. Cube chicken. Drain pasta and rinse in cold water; add pasta and chicken to salad greens., Drizzle dressing over salad; sprinkle with walnuts and cheese. Toss to coat. Serve immediately.
Time 30m Yield 4 servings. Number Of Ingredients 15 Steps:
Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Light the grill or heat the broiler. Coat the chicken with 1 tbsp of the oil and season with 1/4 tsp salt, 1/4 tsp garlic powder and 1/4 tsp pepper. Grill or broil until just done, 4-5 minutes per side. Let the chicken rest for 5 minutes and then cut crosswise into 1/4-inch slices. In a large pot of boiling salted water, cook the fusilli until just done. Drain, rinse with cold water, and drain thoroughly. In a large bowl, toss the pasta with 1 tbsp olive oil. Make sure to coat all the pasta thoroughly, so it won’t stick together. Add the chicken, artichoke hearts, scallions, parsley, remaining 5 tbsp oil, the vinegar, remaining 1 tsp salt, 1/4 tsp pepper, and the Parmesan to pasta and toss well. Serve with additional parmesan and Enjoy!
Time 4h20m Yield 5 Number Of Ingredients 10 Steps:
Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water. In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.
