Recipe

Chicken Pasta Provencale Recipe


Chicken Pasta Provencale Recipe Chihuahua / All my dishes
5 months ago
Any pasta shape can be used for this salad. Be sure and drain completely so dressing is not diluted. From, Classic Chicken Recipes.
Prep:20m Cook:25m Servings:4

Chihuahua

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Ingredients
  • 1 1/2 Cups dried Pasta Shapes
  • 4 Tbs. Dressing (recipe follows)
  • 2 Tbs. Olive Oil
  • 12 ounces skinless, boneless Chicken Breast, cut into strips
  • 2 Zucchini, sliced
  • 1 Red Bell Pepper, seeded and sliced
  • 2 Garlic cloves, sliced
  • 4 Tomatoes, cut into wedges
  • 2 ounces Anchovies, drained and chopped
  • 1/4 Cup pitted Black Olives, halved
  • Sprig of fresh Parsley, to garnish
  • Dressing:
  • 3 Tbs. Olive Oil
  • 1 Tbs. Wine Vinegar
  • 1 Garlic Clove crushed
  • 1/2 tsp. Dijon Mustard
  • 1 tsp. Honey
  • Salt and Pepper

Directions
  1. Cook pasta in boiling lightly salted water for 10-12 minutes, until tender, but still firm to the bite. Drain thoroughly.
  2. Whisk all the dressing ingredients together until blended.
  3. Put the pasta into a bowl with the dressing and mix together.
  4. Heat the oil in a skillet.
  5. Add the chicken and stir-fry for 4-5 minutes, until cooked.
  6. Remove from pan.
  7. Add the zucchini, bell pepper and garlic to the skillet. Fry, stirring frequently, for about 10 minutes.
  8. Add the tomatoes, anchovies and olives to the pasta with chicken and vegetables. Mix thoroughly.
  9. Transfer to a serving dish and serve immediately while still warm.

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Comments

bluewaterandsand 5 months ago said:
Oh my, that dressing will make the chicken taste wonderful!


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