Eatzis Gemelli Chicken And Cranberry Salad Recipes

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions.
• Meanwhile, toast pine nuts in a single layer in preheated oven for 10 minutes.
• Remove corn from freezer and set aside to thaw.
• Poach chicken in a small amount of water until no longer pink. Remove from water and drain. When cool enough to handle, cut chicken into 1/2-inch cubes.
• Blanch asparagus until of desired doneness. Drain and cool. When cool enough to handle, slice into 1-inch pieces.
• In a large bowl, mix rosemary, vinegar, salt, pepper, honey, mustard, orange juice and olive oil.
• In another bowl, combine pasta, pine nuts, thawed uncooked corn, chicken, asparagus, orange zest and dried cranberries. When well-mixed, add to bowl with dressing and toss to combine.
• NOTE: I enjoyed the salad best when just slightly warm to room temp about 15 minutes after I made it. I didn't care for it cold and I don't think it was near as good on day two as it was on day one. Just personal preferences :).

Steps:

• Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Add the chicken and brown on all sides. Remove chicken with a slotted spoon and set aside. In the same skillet, add the onion, carrot and bell pepper. Cook and stir until soft, about 8 minutes. Add the garlic and cook for 1 minute longer.
• Pour in the heavy cream. Stir in the tomato, tomato paste and Parmesan. Add the basil and sugar. Bring the mixture to a boil. Season with cayenne, salt and pepper, to taste. Add the chicken and reduce heat to low. Cover and cook until the chicken is cooked through, about 10 minutes.
• Once chicken is cooked through, stir in the Gemelli pasta.
• Serve and enjoy!