Thai Style Chicken Pasta

INGREDIENTS:

1 (8 ounce) package dry pasta of your choice
2 tablespoons olive oil
1 whole dried red chile pepper, seeded and chopped
1 tablespoon minced garlic
1/2 teaspoon grated fresh ginger root
4 skinless, boneless chicken breast halves – cut into thin strips
salt and pepper to taste
1 tablespoon soy sauce
1/2 tablespoon lemon juice
2 tablespoons white wine
watercress leaves for garnish

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Fry the red chile, garlic and ginger until they are fragrant. Season the strips of chicken breast with salt and pepper to taste. Add the chicken to the skillet, and fry until cooked through.
When the chicken is no longer pink, add the pasta, and season with soy sauce, lemon juice and white wine. Cook stirring constantly until everything is nice and hot. Serve with watercress leaves on top for garnish.
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Chicken Pasta Salad I

INGREDIENTS:

12 ounces rotini pasta
1 1/2 pounds skinless, boneless chicken breast halves – cut into strips
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
4 ounces crumbled feta cheese
4 roma (plum) tomato, diced
1/4 cup Italian-style salad dressing

DIRECTIONS:

In a large pot with boiling salted water cook pasta until al dente. Drain.
Meanwhile, season chicken strips with lemon pepper and garlic powder. Broil in oven for 5 to 7 minutes, or until juices run clear. Cool chicken. Cut into bite size pieces.
In a large bowl, mix together the cooked pasta, chicken, quartered tomatoes, and feta cheese.
Serve with Italian dressing poured over top of pasta.
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Company Chicken Pasta Salad with Grapes

INGREDIENTS:

2 cups small seashell pasta
3 1/2 cups chopped poached chicken breast meat
1/2 cup diced celery
1 cup seedless green grapes, halved
salt to taste
1/4 teaspoon ground white pepper
1/3 cup mayonnaise
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
2 tablespoons rice vinegar
1 tablespoon white sugar

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.
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