Roasted Chicken And Bow Tie Pasta Salad Food

CHICKEN BOW-TIE PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain.
• Toss chicken with tomatoes, dressing, shredded cheese and olives in large bowl. Add pasta mixture; mix lightly.
• Sprinkle with Parmesan.

ROASTED CHICKEN AND BOW TIE PASTA SALAD (LOW FAT)

Steps:

• Cook the paste to firm-tender; rinse with cold water, drain well.
• In a bowl, combine the orange juice, and the next 7 ingredients (orange juice through rice vinegar); whisk to combine.
• Add in the cooked pasta, chicken, grapes, celery, red onion, walnuts, chives and parsley; toss gently to combine.
• Refrigerate for 2 hours before serving, to blend the flavors.

CHICKEN BOW TIE SALAD

Steps:

• Cook pasta according to package directions; rinse with cold water and drain. Cool completely. For dressing, combine the chilies, lime juice, oil, garlic, cumin, sugar and hot pepper sauce in a small bowl; stir well. , In a large bowl, combine the pasta, chicken, tomatoes, onion and cilantro. Add dressing and toss gently to coat. Cover and refrigerate overnight.

BOW TIE PASTA SALAD WITH CHICKEN AND ROASTED PEPPERS

Steps:

• 1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
• 2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
• 3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
• 4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.

LEMON CHICKEN WITH BROCCOLI & BOW TIES

Steps:

• For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
• Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
• Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
• In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
• In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
• Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

BOW-TIE SKILLET ALFREDO

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
• Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
• Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
• When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!

GRILLED CHICKEN BOW TIE PASTA SALAD

Steps:

• Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 minutes; drain.
• Toss chicken pieces, tomatoes, pepper, cheese, olives and dressing together in a large bowl.
• Add pasta and broccoli, toss lightly.
• Sprinkle with Parmesan cheese and serve.

CHICKEN & BROCCOLI BOW-TIE PASTA SALAD

Steps:

• Cook pasta according to directions.
• Add broccoli to the cooking water of the pasta during the last 4 minutes of the pasta cooking time.
• Drain pasta and broccoli.
• Toss chicken, tomatoes, dressing, monterey and cheddar cheese together in a large salad bowl.
• Add pasta mixture; mixing lightly.
• Sprinkle top with parmesan cheese.

MANDARIN CHICKEN PASTA SALAD

Steps:

• To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
• Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
• To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

CHICKEN, CRAISIN, AND CASHEW BOW-TIE PASTA SALAD

Steps:

• In a large bowl mix all salad ingredients together, except cashews and Craisins.
• Whip together Dressing ingredients. Toss dressing with the mixture in the large bowl.
• Let this mixture marinate in the fridge for 12-24 hours.
• Mix in cashews and Craisins just before serving. Serve cold.
• *Note: You could use almonds instead of cashews, but I prefer the cashews. You could also use a different brand of coleslaw dressing, but I've had the best results with Hidden Valley brand. *.

CURRIED CHICKEN AND BOW TIE PASTA SALAD

Steps:

• Poach chicken by placing in a large pot with enough cold water to barely cover.
• Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters.
• Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.
• Cool in poaching liquid, then drain, skin and shred.
• To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes.
• Add wine and water.
• Boil rapidly until reduced to about 3 tablespoons.
• Strain and let cool.
• Prepare curry mayonnaise by combining all ingredients until smooth.
• Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
• Mix gently until well- coated.
• If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained.
• Place a portion of salad on bed of spinach and sprinkle reserved peppers on top.
• Assemble just before serving, as the mayonnaise quickly loses its fresh look.

BOW TIE PASTA SALAD

Steps:

• Mix oil, vinegar and fresh basil. Reserve 1/2 cup for dressing.
• Grill chicken on outdoor grill approximately 15 minutes or until cooked through, turning and brushing frequently with the remaining marinade. Cut chicken into large bite sized pieces. Combine chicken,pasta,sun dried tomatoes, fresh tomatoes and walnuts. Toss with reserved dressing. Add croutons and Parmesan and serve immediately.

BOWTIE PASTA WITH CHICKEN AND CAESAR DRESSING

Steps:

• Start boiling water for pasta. Put pasta in water, turn down heat to medium.
• Put chicken in oven or boil it, which ever you prefer.
• After 30 to 40 minutes the pasta and the chicken will cooked.
• Drain water off the pasta.
• Put pasta on the plate, cut up the chicken into cubes and place on the pasta.
• Drizzle the Caesar dressing all over chicken and pasta.