Garden Pasta Salad
Garden Pasta Salad with Chicken
Recipe ny Virginia Willis from Family Fun Magazine
Ingredients
4 (8 ounce) bone in chicken breast halves, with skin
coarse salt and pepper
juice of half a lemon
2 tablespoons canola oil
4 cups whole wheat rotini
2 cups broccoli florets
1/4 cup mayo
1 tablespoon Dijon mustard
1 cup frozen edamame thawed
1 cup matchstick carrots
1 cup baby spinach, chopped
Recipe ny Virginia Willis from Family Fun Magazine
Ingredients
4 (8 ounce) bone in chicken breast halves, with skin
coarse salt and pepper
juice of half a lemon
2 tablespoons canola oil
4 cups whole wheat rotini
2 cups broccoli florets
1/4 cup mayo
1 tablespoon Dijon mustard
1 cup frozen edamame thawed
1 cup matchstick carrots
1 cup baby spinach, chopped
1. Heat oven to 350 degrees. Line a rimmed baking sheet with foil. Season the chicken with
salt and pepper and transfer it to the baking sheet. Drizzle on the lemon juice and oil, then bake
the chicken until the juices run clear when pierced with a knife, about 1 hour. Transfer the meat
to plate to cool, reserving the cooking juices.
2. Cook the rotini according to package directions, adding broccoli to the pot for the last 2
minutes. Drain, reserving 1/4 cup of the water, plus 2 tablespoons if your using a rotisserie
chicken that has no cooking juices. Transfer the rotini and broccoli to a large bowl. Add the reserved cooking juices and pasta water and toss to coat ingredients.
3. When the chicken has cooled, remove the skin. Pull the meat from the bone, tear it into
bite-size pieces and add it to the pasta.
4. In a small bowl, stir together the mayo and mustard until well blended. Add the mix,
along with the remaining ingredients, to the bowl and toss well. Taste and adjust the
seasoning with salt and pepper, if desired. Serves 8
salt and pepper and transfer it to the baking sheet. Drizzle on the lemon juice and oil, then bake
the chicken until the juices run clear when pierced with a knife, about 1 hour. Transfer the meat
to plate to cool, reserving the cooking juices.
2. Cook the rotini according to package directions, adding broccoli to the pot for the last 2
minutes. Drain, reserving 1/4 cup of the water, plus 2 tablespoons if your using a rotisserie
chicken that has no cooking juices. Transfer the rotini and broccoli to a large bowl. Add the reserved cooking juices and pasta water and toss to coat ingredients.
3. When the chicken has cooled, remove the skin. Pull the meat from the bone, tear it into
bite-size pieces and add it to the pasta.
4. In a small bowl, stir together the mayo and mustard until well blended. Add the mix,
along with the remaining ingredients, to the bowl and toss well. Taste and adjust the
seasoning with salt and pepper, if desired. Serves 8
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