Sunday, May 22, 2011

Chicken Pasta Salad

Mr. Lawyer used up the last of our leftover chicken to make a yummy Chicken Pasta Salad dish he got from his mom. I wasn't in the kitchen for this so I don't know the exact measurements and when I inquired the response was "I just splashed it in until it tasted right". He also thinks that his mom's is better but that's always the case! It always tastes better when someone else makes it!!
Chicken Pasta Salad
(from the kitchen of Mrs. T)
1 lb of pasta (we used bowties)
Chicken pieces (all of the leftover chicken...)
White balsamic vinegar
Olive oil
Salt and pepper
Your veggies of choice (we added cherry tomatoes, broccoli, and cucumber)
1. Boil the pasta. Parboil any veggies that should be cooked. We boiled the broccoli for 2-3 minutes and then shocked it in ice water. Cut veggies to the appropriate size and shape.
2. Mix the pasta with the veggies. Add in the olive oil and white balsamic (in secret increments). Salt and  pepper to taste.
3. You could eat it now (and we did) but Kevin says it's better the next day. Good thing we have a ton of leftovers.
Plus it was so pretty and summer looking.

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