ش | ی | د | س | چ | پ | ج |
1 | 2 | |||||
3 | 4 | 5 | 6 | 7 | 8 | 9 |
10 | 11 | 12 | 13 | 14 | 15 | 16 |
17 | 18 | 19 | 20 | 21 | 22 | 23 |
24 | 25 | 26 | 27 | 28 | 29 | 30 |
About this Recipe: |
Main Ingredients:
Chicken Breast: 2 Cooked and diced
Pasta: 250 g (You can use any type of small or medium sized pasta like penne or shell. Whole wheat and flavoured pastas work well too.
Yam: 1 Medium
Red Onion: 1 Medium
Bell Pepper: 3 Small bell peppers (Green, Red and Orange)
Olive oil: 2 Tbsp
Feta: 1/2 cup crumbled
Parsley
Salt and Pepper
Salad Dressing:
Light Mayonnaise*: 1 cup
Garlic: 1 Clove, minced
Lemon: 1 freshly squeezed
Parsley: 2 Tbsp finely chopped
Salt and Pepper
Directions:
1. Preheat oven to 450 degrees F . Line a cookie sheet with foil.
2. Cut the bell peppers, yam and the onion into 1/2 inch pieces.
3. In a medium bowl toss the vegetables with 2 the olive oil, salt, and pepper. Arrange on the prepared cookie sheet.
4. Roast vegetables 20 minutes in the preheated oven, tossing occasionally, until roasted**.
5. While vegetables are roasting, in a large pot of salted boiling water, cook pasta 8 to 10 minutes, until al dente, and drain.
6. Make the salad dressing by mixing all the dressing ingredients.
7. In a large bowl, toss together cooked pasta, chicken, vegetables and the salad dressing***.
8. Pour in the desired dish, sprinkle with feta and decorate with parsley leaves. Serve immediately.
* You can use olive oil instead of light mayonnaise for a healthier option.
** It is a good idea to use a separate cookie sheet for yams as it might take them longer to roast than other vegetables.
*** Pasta absorbs the salad dressing so if you are making this dish ahead, use only half of the dressing and add the remaining half just before serving
http://www.1001recipe.com/recipes/food/pasta_salad_chicken_roasted_vegetables/
.