Cilantro Chicken Bowties

  • Yield 4 servings


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


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.

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.

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 .

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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