Peachy Chicken Pasta Salad
Recipe by https://www.bhg.com/ , adapted to the portions designated in your Partake meal-plan.
This easy pasta salad can make a fresh and healthy lunch, or a tasty Mediterranean side dish. It's a delicious Mediterranean recipe full of peaches, pasta, chicken, and fresh herbs.
Prep Time: 15 minutes
Cook time: 20 minutes
Yield: 6 servings
Ingredients:
- 8 ounce dried whole-wheat pasta, such as radiatore, bowties, campanelle, or penne
- 1 pound boneless skinless raw chicken breast or thighs, cut into bite-size pieces
- Salt and black pepper to taste
- 3 tbsp + 1/2 tbsp olive oil (divided)
- 1 medium red onion, cut into slivers
- 2 large peaches, halved, pitted, and coarsely chopped, or 2 ripe pears, cored and coarsely chopped
- 1/3 cup walnuts, toasted* and chopped
- 1/2 cup packed fresh basil leaves, chopped
Instructions:
To Prep:
--
1. Slice the onion into slivers. Half, pit, and coarsely chop the peaches. Chop the basil leaves roughly. Set these aside
2. Cut the chicken into bite-size pieces and set aside.
3. Put a pot of water to boil for the pasta.
To Cook:
--
1. Cook pasta according to package directions. Drain; rinse with cold water. Drain again.
2. If you are toasting the walnuts, do the following. Spread nuts in a shallow baking pan. Bake in a preheated 350° oven 5 to 10 minutes, shaking the pan once or twice to toast evenly. *Note: You can also use regular raw chopped walnuts, but toasting them adds complexity to the flavor of your pasta salad.
3. Sprinkle chicken with salt and pepper. In a large skillet heat the 1/2 Tbsp. olive oil over medium-high heat. Add the chicken and cook 5 to 6 minutes or until browned and almost cooked through. Add onion to the skillet and cook 2 to 3 minutes more or until chicken is done and onions have softened. Stir chicken, onions, peaches, walnuts, and basil into cooked pasta. Whisk together vinegar and the remaining 3 Tbsp. oil. Add to pasta; toss to coat. Divide into 6 containers, let cool, and cover/refrigerate until needed. Does not need to be reheated before eating.
Web-search for " Peachy Chicken Pasta Salad Better Homes & Gardens " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
February 8, 2023
This easy pasta salad can make a fresh and healthy lunch, or a tasty Mediterranean side dish. It's a delicious Mediterranean recipe full of peaches, pasta, chicken, and fresh herbs. Prep Time: 15 minutes
Cook time: 20 minutes
Yield: 6 servings
Nutrition facts:
374 calories
22 g protein
374 calories
22 g protein
Ingredients:
- 8 ounce dried whole-wheat pasta, such as radiatore, bowties, campanelle, or penne
- 1 pound boneless skinless raw chicken breast or thighs, cut into bite-size pieces
- Salt and black pepper to taste
- 3 tbsp + 1/2 tbsp olive oil (divided)
- 1 medium red onion, cut into slivers
- 2 large peaches, halved, pitted, and coarsely chopped, or 2 ripe pears, cored and coarsely chopped
- 1/3 cup walnuts, toasted* and chopped
- 1/2 cup packed fresh basil leaves, chopped
Instructions:
To Prep:
--
1. Slice the onion into slivers. Half, pit, and coarsely chop the peaches. Chop the basil leaves roughly. Set these aside
2. Cut the chicken into bite-size pieces and set aside.
3. Put a pot of water to boil for the pasta.
To Cook:
--
1. Cook pasta according to package directions. Drain; rinse with cold water. Drain again.
2. If you are toasting the walnuts, do the following. Spread nuts in a shallow baking pan. Bake in a preheated 350° oven 5 to 10 minutes, shaking the pan once or twice to toast evenly. *Note: You can also use regular raw chopped walnuts, but toasting them adds complexity to the flavor of your pasta salad.
3. Sprinkle chicken with salt and pepper. In a large skillet heat the 1/2 Tbsp. olive oil over medium-high heat. Add the chicken and cook 5 to 6 minutes or until browned and almost cooked through. Add onion to the skillet and cook 2 to 3 minutes more or until chicken is done and onions have softened. Stir chicken, onions, peaches, walnuts, and basil into cooked pasta. Whisk together vinegar and the remaining 3 Tbsp. oil. Add to pasta; toss to coat. Divide into 6 containers, let cool, and cover/refrigerate until needed. Does not need to be reheated before eating.
Web-search for " Peachy Chicken Pasta Salad Better Homes & Gardens " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
February 8, 2023
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