Tag Archives: angel hair

Chicken Pasta Salad ~ Fourth of July 2K11

It’s that time of year again, lake rats: The 4th of July. And in honor of our upcoming trip to Tims Ford, I’m giving up one of my favorite have-around lake snacks: my version of the Chicken Pasta Salad from Bread & Company. [That stuff is way too expensive to buy by the pound, so I piddled around until I figured out a pretty close imitation. Grommet-style.]

This stuff keeps incredibly well, so you can have it pre-boat, mid-beverage and even post-broken-foot if you are as unlucky around water as I seem to be.
And it makes a great base if you’re, say, drowning your sorrows in Firefly so you can limp down to the driveway to play beer die. Not that that’s ever happened.

Anywho, this recipe uses roasted red peppers rather than raw because I ain’t much for the crunch, so tinker with this as you must. Freedom of choice is American as hell.

3 chicken breasts, cut into thin strips
1 package thin angel hair, cooked*
1 can artichokes, drained and coarsely chopped
1 jar roasted red peppers, chopped
1 bunch green onions, chopped (just the green parts)
2 cups mayo (plus as much as you need for your desired level of moisture. Eww. Hate that word.)
splash of Italian dressing (optional)
salt and pepper to taste (or Cavendar’s if you’re Akin through-and-through)

  1. Season chicken and cook in skillet with olive oil. (Taco seasoning + Tony’s is a winning combination for me.)
  2. While pasta is still warm, add mayo and all other ingredients.
  3. Cover and chill at least one hour (but this is even better after it sits overnight). Season to taste.

Eat on it. It’s the yum.

*I always undercook the pasta when I know I’m making this a day or two in advance because the pasta will soften as it sits in the fridge. Adjust your level of al dente accordingly.

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Filed under Chicken, Comfort food, Main Course, Pasta, Salad, Side dishes, Snacks

Chicken Pesto Pasta ~ Nummy Goes Green for St. Patty’s

Top ‘o the afternoon to ya, Nummy, and a Happy St. Patty’s Day to all!

Did you think we at NNN had forsaken you on the most sacred of all holidays? Well, to be honest, we almost did. Between broken feet and bachelorette parties, green beer has been very low on the list of priorities today, and for that we are appropriately ashamed.

However, in the spirit of going green in the good way (you know, the way that doesn’t require you to start caring about the environment or driving around in a toy car and all that hippie nonsense), here is a recipe that is both simple and green. Jayne Thompson used to make this all the time when we were in middle school, and we would argue over LT’s lunch leftovers because this stuff is just as good cold as hot.

1 jar pesto sauce*
1 jar Italian dressing
2 lbs chicken breast, cut into 2-inch long strips
1 packages angel hair pasta (or any pasta of your choosing)
salt & pepper

  1. Marinate chicken breast in dressing overnight. (If you don’t have enough time for this step, just marinate as long as you can.)
  2. Saute chicken in the Italian dressing and drain. Set aside.
  3. Cook pasta according to package directions. Drain and add pesto, chicken, and salt and pepper to taste. Serve warm with salad and crusty bread.
    (Or refrigerate overnight and pack some in your lunchbox. It’s even better the next day, and you will definitely be the envy of everyone in the caf. Salty goodness.)

*If you are a purist, do not fret – we have a great pesto recipe coming soon. Ina Garten represent!

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Filed under Chicken, Comfort food, Italian food, Main Course