Fresh Greek Pasta Salad
From icecreamuffin 13 years agoIngredients
- 1 box whole wheat shell pasta shopping list
- 2 boneless, skinless chicken breasts (thawed) shopping list
- 1 medium yellow onion, diced shopping list
- 1 cup grape tomatoes, quartered shopping list
- 2 large cucumbers, peeled & cut into 1-inch chunks shopping list
- 10 kalamata olives, minced shopping list
- 2 cups feta cheese, crumbled shopping list
- 1 can cannellini beans shopping list
- 1/2 cup white wine vinegar shopping list
- 2/3 cup dry white wine, plus more for deglazing shopping list
- 1/4 cup Italian dressing shopping list
- 1/8 cup milk shopping list
- 1/2 cup olive oil, plus more for browning chicken shopping list
- 1 tbsp: oregano, coriander, garlic powder, cumin shopping list
- 1 tsp: salt & freshly ground black pepper shopping list
- handful fresh flat-leaf parsley, finely chopped shopping list
How to make it
- Coat the bottom of a dutch oven with olive oil and heat. Rub chicken with seasonings and brown about 3 minutes on each side. Turn down the heat and deglaze with a splash of white wine. Add onion and cook until translucent. Stir in the white wine vinegar, italian dressing, milk, and the rest of the white wine, and bring to a simmer. Cover and cook for about 25 minutes, or until chicken is no longer pink inside. Remove chicken to a bowl and let rest at least 5 minutes. Take the dutch oven off of the burner and let dressing cool uncovered.
- Meanwhile, boil water in a large pot and cook pasta until "al dente". Drain in a colander and rinse with cold water; transfer to a large bowl. Add the tomatoes, cucumbers, olives. Drain and rinse the beans, add to bowl. Drizzle with a bit of olive oil and mix gently.
- Once chicken has rested, shred with two forks, and transfer to the pasta bowl.
- Once dressing has cooled, stir in feta cheese. Mix into the pasta and top with the parsley. Serve cold.
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