Wednesday, January 19, 2011

Yummy Chicken Pasta Salad with Spinach

Did you all read Kim's Mexican What-Ever recipe? That really is such a delightful recipe. If you're careful, you might have enough spinach leftover for the following recipe as well. It doesn't require a whole lot.

Yummy Chicken Pasta Salad with Spinach

In a frying pan cook chicken tenders cut into bite sized pieces in olive oil. Season with Lemon Pepper. Set aside. Meanwhile toast 1 pkg. of slivered almonds under the broiler. 

In a big bowl add the following:
1 16 oz. pkg. cooked bow tie pasta
1 bunch sliced green onions
1 cup (more or less) torn spinach leaves
1 red, yellow and green bell pepper cubed

When the chicken and almonds are cooled add to the pasta mixture. 

3/4 cup canola oil (I used less and I used olive oil)
1/3 cup red wine vinegar
1/3 cup soy sauce
1/4 cup parsley (I will leave this out next time. Go easy on it until you are sure you like the flavor of parsley.)
1/4 tsp. each salt and pepper
3 tbsp. sugar

Blend in blender and pour over pasta mixture. Toss to coat.

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