Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Tuesday, June 8, 2010

Roasted Chicken & Bow Tie Pasta Salad

This recipe came from the 2005 Cooking Light cookbook. It sounded wonderfully fresh and delicious with the citrus juices, red onion, red grapes and parsley. I wasn't too sure my son would like it - but surprisingly he ate every bite! Hubby and I really liked it too. This is definitely going to be on our regular list of meals this summer.

Ingredients:

3 cups uncooked farfalle (bow tie pasta), about 8 ounces
1/3 cup fresh orange juice
¼ cup fresh lemon juice
2 Tbls. extra virgin olive oil
1 Tbls. stone-ground mustard
2 tsp. sugar
1 ¼ tsp. salt
½ tsp. freshly ground pepper
1 ½ tsp. rice vinegar (I didn’t have any rice vinegar, so I substituted cider vinegar)
2 cups shredded cooked chicken breast (about 2 breasts)
1 ½ cups seedless red grapes, halved
1 cup thin diagonally cut celery (I didn’t use celery this time)
1/3 cup finely chopped red onion
2 Tbls. chopped fresh parsley
Optional:
1/3 cup coarsely chopped toasted walnuts
3 Tbls. chopped fresh chives

Directions:

Cook pasta according to package directions, omitting salt and fat, drain and cool completely. (I opted to toss everything together while the pasta and chicken were still warm. I think the flavors melded perfectly while the salad was warm, and I that is the way I served it.)

Combine orange juice and next 7 ingredients in a large bowl, stirring with a whisk. Add pasta, chicken and remaining ingredients; toss gently to combine.

Yeild: 6 servings, 1 2/3 cups each. 363 calories with all of the ingredients added.

Click here for printable recipe.

3 comments:

jacobskitchen said...

Wow. That vinaigrette sounds really flavorful.I love a good pasta salad. Sounds delicious!

Columbo said...

Simply awesome, I loved it.

Magic of Spice said...

Beautiful pasta salad, sounds great!

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