3/4 pkg. garden salad pasta twirls
2 baked chicken breasts (boneless), cubed
2 c. broccoli flowerettes
1 lg. tomato, thinly sliced wedges
1 can sliced olives
3 oz. grated Parmesan cheese
3/4 bottle zesty Italian dressing
Cook pasta according to directions; drain. Cool. When chilled, toss with dressing to coat pasta. Combine remaining ingredients. Refrigerate. As a variation, any fresh vegetable may be added.
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves – cubed
12 ounces angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.
1 (16 ounce) package wide egg noodles
3 tablespoons tahini
1 lemon, juiced
1 1/4 cups water
3 cloves garlic, minced
1 cup yogurt, drained
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
1 large red bell pepper, thinly sliced
1 zucchini, thinly sliced
salt to taste
ground black pepper to taste
1. Cook noodles in a large pot of boiling water until al dente. Drain.
2. Meanwhile, mix together tahini, lemon juice, and water until smooth. Add garlic, yogurt, and pepper sauce.
3. In a medium skillet, heat oil over medium high heat. Saute red pepper and zucchini in oil for 2 to 3 minutes, or until tender crisp. Add tahini sauce, and heat through. Season to taste with salt and pepper. Do not boil or overcook: this sauce curdles easily. Toss noodles with sauce.