"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Penne Salad with Green Beans Recipe

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This recipe for Chicken Penne Salad with Green Beans, by , is from The Jackson Family Cookbook, 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!

Suzanne Jackson


2 cups uncooked penne
2 cups cut green beans
2 cups shredded cooked chicken breast (or use a roasted chicken from the grocery store)
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
1 1/2 t parsley
1 - 7 ounce jar of roasted peppers

2 T olive oil
2 T red wine vinegar
1 T cold water
1/2 t salt
1/2 t minced garlic
1/4 t pepper

Cook pasta for 7 minutes, add green beans and cook 4 additional minutes. Drain and rinse with cold water. Combine remaining ingredients and toss with dressing.

Personal Notes:
Personal Notes:
Recipe came from Cooking Light magazine. The first time we had this salad, we took it to Scott Forsyth's house while they were on vacation and had a pool party with the other Forsyths.




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