Ingredients: 2 packages seafood boil-in-bag mix
8 skinless chicken breasts
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 small bunch green onions
Two 2.5-oz. cans sliced black olives, drained
One 5.5-oz. cans sliced green olives, drained
4 cloves garlic
Salt and pepper to taste
2 packages tricolored pasta (radiatore or rotini)
Dressing of 1 cup olive oil
1/2 cup balsamic vinegar and 2 Tbs. salt Preparation: In a large pot, boil chicken breasts in 5 quarts of water and the packages of seafood-boil mix. Cook until chicken is tender, approximately 30 minutes. Remove chicken and put aside to cool, saving the broth for cooking pasta. Chop the three types of bell peppers into desired size (somewhat chunky). Cube the chicken into bite-size pieces. Cut tops of green onions into small pieces. Blend olive oil, salt and vinegar to make dressing. Put all ingredients in large salad bowl, add black and green olives and toss with the dressing. Use a garlic press and add garlic to this mixture and toss again. While the ingredients marinate. Cook the pasta in the seasoned water. Add 2 more quarts of water to the broth used to cook the chicken and bring to a boil. Add the pasta and cook according to package directions. When the pasta is al dente, drain in a colander and add to the rest of the ingredients. Chill in the refrigerator overnight and serve. Chef's Notes: - Experiment with ingredients such as capers and pine nuts.
- To add extra zest to the pasta, try adding a little lemon juice or crushed herbs when boiling it (oregano, cilantro and thyme are all flavorful). For a sweeter taste, a little rosemary is just right.
We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
365 Ways to Cook Pasta
Model: 0060186631
Author: Marie Simmons
(1996)
To order this title from Amazon, click here.
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
How to Make Pasta Sauces: An Illustrated Step-by-Step Guide to Perfect Sauces
Model: 0936184234
Author: Editors of Cook's Illustrated
(1998)
Boston Common Press
Boston, MA 02445
Phone: 617-232-1000
Email: webmaster@bcpress.com
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