Thursday, May 10, 2012

Chicken-penne Salad with Green Beans

From Cooking Light 

To quickly prepare the beans in this recipe, trim just the stem ends, leaving the tapered blossom ends intact.  Line up 5 or 6 beans at a time and cut them roughly the same length as the pasta.  You can have an entire meal ready in about 35 minutes.

This is one of my favorite quick and easy dinners!

2 cups uncooked penne
2 cups (1 inch) cut green beans (about 1/2 lb)
2 cups shredded cooked chicken breast
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
1 1/2 tsp chopped fresh flat-leaf parsley
1 (7 oz) bottle roasted red bell peppers drained and chopped*
2 Tbs extra-virgin olive oil
2 Tbs red wine vinegar**
1 Tbs cold water
1/2 tsp salt**
1/2 tsp minced garlic
1/4 tsp black pepper
1.  Cook pasta in boiling water 7 minutes.  Add green beans; cook 4 minutes.  Drain and rinse with cold water; drain.
2.  Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.
3.  Combine oil and remaining ingredients in a small bowl, stirring with a whisk.  Drizzle over pasta mixture; toss gently to coat.
* or roasted yellow peppers
**I usually add extra, to taste

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