Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
  
Bookmark and Share
Save in my
recipe box		 E-mail to a friend Print version Rate this recipe
    CHICKEN, PASTA AND MUSHROOM SALAD     

   Ingredients :
 
2 pounds (1k) boneless, skinless chicken breasts
¾ cup olive oil
1 ½ pound (350 g) fusilli
2 ½ artichoke hearts, cooked, and cut in pieces
6 green onions (white and green) chopped
½ cup parsley, finely chopped
2 tablespoons balsamic vinegar
3 tablespoons grated parmesan cheese
Salt
Pepper

   Preparation:

Season chicken breasts with salt and pepper. In a skillet heat 3 tablespoons oil and fry chicken until done and golden. Remove from skillet and cut chicken in ¼ in slices (½ cm).

Cook fusilli in salted water until just done. Drain and rinse in cold water.

In a large bowl, toss pasta with 2 tablespoons oil. Add chicken, artichokes, onion, parsley, remaining oil, vinegar, salt and pepper. Toss well.
        8 servings
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved