Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Southwestern Chicken And Pasta Salad
Famous Authors (View All Authors)
Pasta And Pastasauces - Southwestern Chicken And Pasta Salad Post by :Ingemar Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3016

Click below to download : Pasta And Pastasauces - Southwestern Chicken And Pasta Salad (Format : PDF)

Pasta And Pastasauces - Southwestern Chicken And Pasta Salad

4 oz. medium shell elbow or corkscrew macaroni
1/4 cup salad oil
2 Tblsp. white wine vinegar
1 Tblsp. lime juice
1/2 tsp. chili powder
1/4 tsp. salt
2 Tblsp. sliced green onions
1 to 2 oz. jar diced pimiento, drained
lettuce leaves
1/4 tsp. dry mustard
several drops hot pepper sauce
3 fresh or canned jalapeno peppers
1 cup chopped cooked chicken
1 (8-3/4 oz.) can whole kernel corn, drained
1/2 medium avocado, peeled and cut into bite-size chunks
2 oz. Monterey Jack cheese, cubed
1/4 cup sliced pitted ripe olives


Cook macaroni in a large amount of boiling salted water until tender but firm (10 to 12 minutes). Drain. Rinse with cold water.

For dressing in a screw top jar, combine salad oil, white wine, vinegar, lime juice, chili powder, salt, dry mustard and hot pepper sauce. Cover and shake well. Pour over drained macaroni, stirring to coat evenly.

Slice green onions and pimiento. Boil and peel fresh peppers. Remove stem ends and seeds. Chop the peppers; add to the pasta mixture. Stir in chicken, corn, avocado chunks, cheese cubes and sliced olives. Cover and chill for several hours or overnight. Serve on lettuce lined plate.

Makes 4 servings.
If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Southwestern Pasta Salad Pasta And Pastasauces - Southwestern Pasta Salad

Pasta And Pastasauces - Southwestern Pasta Salad
1 cup uncooked small pasta shells 1 (15 oz.) can red kidney beans, well drained 1 (12 oz.) can corn, drained 2 Tbsp. finely minced green onion 1 (4 oz.) can chopped green chilies, drained 1/2 tsp. ground cumin 1 tsp. dried oregano 1/2 tsp. salt 1/4 tsp. pepper 1/4 cup mayonnaise Cook pasta according to package directions and drain well. In large bowl combine all remaining ingredients. Stir in pasta and toss to mix well. Cover and refrigerate until serving time or at least 2 hours. Stir again at serving time. Serves 6 to 8.
PREVIOUS BOOKS

Pasta And Pastasauces - Salad -  Shells With Shrimp And Fruit Pasta And Pastasauces - Salad - Shells With Shrimp And Fruit

Pasta And Pastasauces - Salad -  Shells With Shrimp And Fruit
1 pound Medium Shells, Mostaccioli or other medium pasta shape, uncooked 12 oz. cooked, peeled shrimp 1 (16-oz.) can chickpeas (garbanzo beans), drained 1 (20-oz.) can pineapple chunks in juice, drained, 2 tbsp. juice reserved 2 large, ripe mangoes or peaches, peeled and diced 1 bunch scallions, sliced 2 tbsp. chopped fresh cilantro 2 tbsp. fresh lime juice Salt and pepper to taste Prepare pasta according to package directions. While pasta is cooking, stir together all the other ingredients, including reserved pineapple juice, in a large bowl. When pasta is done, drain and rinse in cold water; drain again. Toss in
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT