ITALIAN CHICKEN PASTA SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
- Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
- In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.
BALSAMIC CHICKEN PASTA SALAD
I love all the colors and flavors of this quick and easy dish and serve it often in summer, to the delight of my guests! You can't beat the combination of Gorgonzola and bacon. Leftover grilled shrimp makes a tasty substitute for chicken. -Terry McCarty, Oro Grande, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese., In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 408 calories, Fat 20g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 323mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.
GRILLED CHICKEN PARMESAN PASTA SALAD
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Mix Italian seasoning with 2 Tbsp. dressing until blended. Brush onto chicken; let stand 10 min.
- Grill chicken 8 min.; turn. Top evenly with 1/2 cup mozzarella. Grill additional 5 to 8 min. or until chicken is done (165ºF). Cool, then refrigerate until ready to use as directed.
- Meanwhile, mix pasta sauce and remaining dressing until blended. Toss pasta with tomatoes, 1/4 cup Parmesan and remaining mozzarella in large bowl. Add pasta sauce mixture; mix lightly. Refrigerate 1 hour.
- Cut chicken into 1-inch pieces; place over salad along with the crushed croutons, basil and remaining Parmesan.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
HOT ITALIAN CHICKEN & PASTA SALAD WITH PARMESAN
Skillet-cooked chicken and hot pasta combine with chopped veggies and Italian seasoning to make this quick salad. Sprinkle with Parmesan to serve.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, sprinkle chicken with dry dressing mix; toss to coat. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done.
- Drain pasta; place in large bowl. Add remaining oil, chicken and all remaining ingredients; mix lightly.
Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 510 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 5 g, Protein 23 g
ITALIAN CHICKEN PARMESAN
This healthier version of chicken Parmesan comes from Margie Pharr of Belmont, Mississippi. The savory seasonings make the chicken and sauce a perfect pair, and you won't even miss the extra fat and calories.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat egg white until foamy. Dip chicken into beaten egg white, then roll in crumb mixture; place in a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear., Meanwhile, in a small saucepan, combine the cornstarch, Italian seasoning, sugar, garlic powder, Worcestershire sauce, pepper and tomatoes until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve chicken and sauce with pasta if desired.
Nutrition Facts : Calories 302 calories, Fat 6g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 580mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein. Diabetic Exchanges
PARMESAN CHICKEN WITH PASTA RAGS
Finally, a need for broken lasagna noodles! They're the tasty "rags" in a delicious Italian chicken dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oven to 475°F. In shallow microwavable bowl, stir together 3 cloves garlic, 1/2 teaspoon seasoned salt, 3 tablespoons oil and butter. Microwave uncovered on High 1 minute or until butter is melted; stir.
- In another shallow bowl, stir together bread crumbs and grated cheese. Coat chicken pieces with garlic mixture; coat with crumb mixture. Place in ungreased 15x10x1-inch pan.
- Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut. Meanwhile, cook broken lasagna noodles as directed on package. Drain; cover to keep warm.
- In 10-inch skillet, heat 1/4 cup oil over medium-high heat until hot. Add 1 clove garlic; cook and stir 1 minute or until tender. Stir in spinach and 1/2 teaspoon seasoned salt. Cook 2 to 3 minutes, stirring frequently, until spinach is cooked. Add cooked noodles, tomatoes and chopped basil; cook 1 to 2 minutes, stirring occasionally, until hot. Serve pasta mixture with chicken. Garnish with basil sprigs and shaved Parmesan cheese.
Nutrition Facts : Calories 790, Carbohydrate 59 g, Cholesterol 120 mg, Fat 6, Fiber 6 g, Protein 54 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 3 g, TransFat 0 g
ITALIAN CHICKEN PASTA SALAD RECIPE
This Italian Chicken Pasta Salad is incredibly easy to make and full of amazing flavor. You can serve it as a side dish, or as a main dish. It only takes a few minutes to throw together, and will quickly become a crowd favorite, I guarantee it.
Provided by Camille Beckstrand
Categories Main Course Salad
Time 2h10m
Number Of Ingredients 10
Steps:
- In a large bowl, mix all ingredients together. Chill for about 2 hours before serving, to allow dressing to soak into other ingredients.
Nutrition Facts : Calories 456 kcal, Carbohydrate 43 g, Protein 24 g, Fat 20 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 56 mg, Sodium 1247 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 13 g, ServingSize 1 serving
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ITALIAN CHICKEN PASTA SALAD RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine ItalianCategory Salad, PastaServings 8-10Total Time 30 mins
- Bring a pot of water to rolling boil, season with salt, add pasta and cook as per package directions or until al-dente. Drain pasta water, run pasta through cold water. Transfer pasta into a wide pasta bowl with 2 tablespoons of olive oil. Coat well. Set aside to cool completely.
- In a bowl, add all salad dressing ingredients except oil. While whisking continuously, add oil at a slow stream to emulsify. Set aside.
- In a salad bowl with cooked pasta, add remaining diced salad ingredients - chicken, cherry tomatoes, bell pepper, olives, feta, red onion, cucumber, parmesan cheese, and basil. Drizzle all but 1/4 cup of Italian dressing prepared in Step 2 over the salad. Gently fold the dressing into the pasta.
- For best results, let salad sit at room temperature for 30 minutes. If eating later, refrigerate until ready to serve (See Note 3). Serve this pasta salad as side salad or complete protein-filled meal. Also a good option for lunch.
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4.4/5 (60)Total Time 20 minsCategory 30-minute MealsCalories 558 per serving
- To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, and whisk to combine; set sauce aside.
- To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
- Add the sauce and allow it to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout. Add chicken and any cooking liquid to the pasta bowl.
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