You are here: Home » Recipes » Cilantro Chicken Bowties Cilantro Chicken Bowties Yield 4 servings PrintEmail Ingredients Chicken4 -- boneless, skinless chicken breast1 tablespoon olive oil1 tablespoon butter1 teaspoon garlic salt1/8 teaspoon ground black pepperPasta1 -- 12 oz box bow tie pasta6 quarts boiling water1/4 cup saltSalad1 cup halved grape tomatoes1 teaspoon salt1/8 teaspoon ground black pepper1 cup sliced purple onions1 -- avocado1 tablespoon chopped garlic1 cup shredded mozzarella, parmesan and smoked provolone cheese1 cup lime cilantro vinaigretteCilantro Lime Vinaigrette1 tablespoon chopped garlic1 tablespoon grey poupon mustard2 tablespoons honey2 tablespoons brown sugar1/3 cup fresh lime juice2 teaspoons salt1/2 teaspoon ground black pepper1/2 cup chopped fresh cilantro1 cup 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.