Chicken & Pasta Salad Recipe

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Chicken & Pasta Salad Ingredients

8 oz tricolor rotini
4 boneless, skinless chicken breast h, alves
2 tbsp soy sauce, divided
1 olive oil
1 med. onion, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1/2 bunch fresh broccoli
1 tsp mrs. dash
8 oz lo-cal italian dressing, store boug, ht or homemade

A Recipe for
Chicken & Pasta Salad

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Chicken & Pasta Salad

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Chicken & Pasta Salad Directions

1. Cook pasta according to directions, chill in ice water, drain. 2.
Blanch broccoli in boiling water, chill in ice water, drain. 3. Use
1/2 soy sauce to season the chicken, heat oil in no stick pan, brown
chicken, and reduce heat and finish cooking. Don't overcook! 4.
Slice chicken into 1" strips, turn and cut into 1/4" pieces, place
into bowl with other ingredients except dressing and soy sauce. 5.
Mix remainder of soy sauce into dressing and pour over pasta,
chicken, and vegetables. Toss gently and serve immediately. You
maight like to leave the pasta, chicken, broccoli un-chilled and
serve it semi-warm.

Serves: 2

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Chicken & Pasta Salad Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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