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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

ANGEL HAIR PASTA & CHICKEN SALAD Recipe

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This recipe for ANGEL HAIR PASTA & CHICKEN SALAD is from The MSSDAR Brunch to Punch Bunch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 large chicken breasts
1 medium onion chopped
Salt and pepper, to taste
9-oz pkg angel hair pasta, broken into thirds
2/3 c oil
6 T wine vinegar
6 T lemon juice
3 tsp white granulated sugar
3 tsp seasoning salt
3 tsp dried basil
1 pt of cherry tomatoes, cut in half or fourths
1 bunch green onions, chopped
1 can artichoke hearts, cut up

Directions:
Directions:
Boil chicken in a large pot in about 3 cups of salted water with pepper. When tender, after about 30-40 minutes, remove chicken from pot and cut into bite-size pieces. Bring stock back to a boil and add pasta. While pasta is cooking, make dressing by whisking the oil, vinegar, lemon juice and seasonings in a small bowl. Drain pasta and put into a large serving bowl. Add the dressing, chicken and veggies and toss to coat completely. Refrigerate at least 4 hours or overnight before serving as a main dish with bread and fruit, or a hearty side salad.

Number Of Servings:
Number Of Servings:
16-20 servings
Personal Notes:
Personal Notes:
NOTE: Cook pasta to al dente stage — do not overcook the pasta. Overcooked pasta becomes mushy in a salad. To test for al dente stage, fork out a piece of pasta and cut it; the center should be slightly darker than the exterior. It will continue to cook slightly when draining.

 

 

 

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