Tossed Salad with Angel Hair Pasta
4 boneless skinless chicken breasts
1 bottle Newman’s Own Salad Dressing
1 box of angel hair pasta
Cut chicken breasts into one-inch strips and marinade in Newman’s Own salad dressing for at least an hour. Bake at 350 degrees for 15-20 minutes or until chicken is thoroughly cooked. Cook angel hair pasta according to package directions, drain, and toss with olive oil. Create salad to your liking. To serve, dish salad onto plate, top with warm pasta, chicken, and salad dressing of choice. Or, you may like to try it with this homemade salad dressing:
Greg’s Special Dressing
1 qt. mayonnaise
3 t. lemon juice
4 T. cracked black pepper
2/3 c. water
1 t. A-1 sauce
10 drops L & P Worcestershire
5 drops Tabasco sauce
½ t. dry mustard
1 T. garlic powder
½ c. Parmesan cheese
2 T. granulated sugar
2 T. chopped parsley
Party Pasta Salad
You can serve this pasta salad with or without the chicken.
½ cup red wine vinegar
½ cup olive oil
2 T. finely chopped fresh basil leaves
Finely chopped garlic to taste
Salt and pepper to taste
1 pound pasta, cooked according to package directions and drained
1 tomato, peeled, seeded, and diced
½ cup grated Parmesan cheese
¼ cup pitted black olives
Marinated Chicken Breast
¼ cup teriyaki sauce
Dash of freshly grated ginger root or ground ginger to taste
1 8-oz boneless, skinless chicken breast
1 T. vegetable oil
Sprigs of parsley or basil, for garnish
To make the pasta salad: In a large bowl, stir together the vinegar,
oil, basil, garlic, salt and pepper. Add the pasta, tomato, Parmesan
cheese, and olives and toss to thoroughly combine. Let the salad stand
for 1 hour. Serve on top of lettuce leaves.
To make the chicken breast: in a medium bowl, stir together the teriyaki sauce and ginger. Add the chicken, cover and refrigerate for 1 hour.
In a large skillet, heat the oil over medium-high heat. Cook the chicken for 5 to 7 minutes on each side, or until cooked through.
Slice the chicken into ½-inch-wide strips and place them o to of the pasta. Garnish with sprigs of parsley or basil.
Makes 6 to 8 servings.