Wednesday, June 6, 2007

Chicken & Cashew Pasta Salad Recipe

Perfectly easy, absolutely delicious, one-dish meal! Stock your pantry with premium canned chicken breast as a convenient way to combine its lean protein with a colorful and healthful array of vegetables and pasta.

Recipe Ingredients

2 cups enriched or whole wheat rotini (short spirals) pasta
1 cup pea pods, cut in 1-inch pieces
2 can (10 ounces each) premium chunk breast of chicken in water, drained and flaked
1 can (5 ounces) water chestnuts, drained
1/2 small red bell pepper, cut in 1-inch pieces
1/2 cup chopped red onion
1/2 cup shredded carrots
2/3 cup light mayonnaise or salad dressing
1/3 cup packed brown sugar1 tablespoon cider vinegar
½ teaspoon salt
1/2 cup roasted, unsalted cashews

Recipe Preparation

Prepare the pasta according to package directions, adding the pea pods during last 2 minutes of cooking. Drain and cool pasta and pea pods.

In a large bowl combine the pasta and pea pods with chicken, water chestnuts, bell pepper, red onion and carrots in a large bowl.

Combine the mayonnaise, brown sugar, vinegar and salt, and toss with the salad. Refrigerate for several hours to overnight. Just before serving fold in the cashews.

Chicken & Cashew Pasta Salad Recipe by mealtime


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