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Cilantro Chicken Bowties

  • Yield: 4 servings

Ingredients

Chicken
4-- boneless, skinless chicken breast
1tablespoon olive oil
1tablespoon butter
1teaspoon garlic salt
1/8teaspoon ground black pepper
Pasta
1-- 12 oz box bow tie pasta
6quarts boiling water
1/4cup salt
Salad
1cup halved grape tomatoes
1teaspoon salt
1/8teaspoon ground black pepper
1cup sliced purple onions
1-- avocado
1tablespoon chopped garlic
1cup shredded mozzarella, parmesan and smoked provolone cheese
1cup lime cilantro vinaigrette
Cilantro Lime Vinaigrette
1tablespoon chopped garlic
1tablespoon grey poupon mustard
2tablespoons honey
2tablespoons brown sugar
1/3cup fresh lime juice
2teaspoons salt
1/2teaspoon ground black pepper
1/2cup chopped fresh cilantro
1cup vegetable oil

Instructions

Chicken
Place chicken breast into large plastic zipper baggie. Using wooden mallet or rolling pin, pound chicken until about 1/4 inch to 1/2 inch thick. Season on both sides equally with the garlic salt and pepper. Put butter and oil into medium sized saute pan and heat on high. When skillet is hot put chicken in. Cook ,on high for one minute, reduce heat to medium and cook an additional two minutes. Turn chicken and cook another two minutes. Remove chicken breast to paper plate lined with paper towels and cover with aluminum foil. Let chicken rest for at least 15 minutes. Place chicken on cutting board and cut into thin slices. Keep covered with foil until ready to serve. Does not have to be hot for salad. Room temperature is fine.

Pasta
In an 8 quart stock pot bring 6 quarts water to a boil and add salt. Pout in pasta and cook about 13 minutes or until desired tenderness is reached. Drain and rinse with cold water. Let drain completely. Put in big mixing bowl.

Salad
Rinse and cut one cup grape tomatoes in half and season with salt and pepper. Thinly slice purple onion. Add tomatoes, onions, chopped garlic and shredded cheese to bowl with pasta .

Vinaigrette
Take all ingredients and place in food processor. Process about one minutes or until mixture becomes light green and smooth. Slice avocado.

Place chicken strips in a separate mixing bowl with about 1/4 cup of vinaigrette and toss.

Add one cup vinaigrette to pasta mixture and toss everything together. Salt and pepper to taste and top with dressed chicken and avocados.

Serves four.

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