Tuesday, 27 November 2007

Spinach Pasta

Serves: 6

2 tablespoons lemon juice
1 tablespoon olive
1 garlic clove, minced (or 1/4 teaspoon powder)
1/2 pound boneless, skinless chicken breast halves
2 cups medium bow (or other) pasta
8 cups boiling water
1 teaspoon salt
4 cups fresh spinach, stems removed, lightly packed
1 cup chopped tomato
1/2 cup crumbled feta cheese
1/3 cup Kalamata olives

Parsley Pesto Dressing:

1/2 cup coarsely chopped fresh parsley
1/3 cup grated Parmesan cheese
1/3 cup olive
1/4 cup pine nuts, toasted (see Tip)
1/4 cup red wine vinegar
2 garlic cloves, minced (or 1/2 teaspoon powder)
1/4 teaspoon salt
1/8 teaspoon pepper

Combine lemon juice, olive oil and garlic in medium bowl. Add chicken. Turn until coated. Preheat electric grill for 5 minutes or gas barbecue to medium (see Note). Cook chicken on greased grill for about 5 minutes per side until no longer pink inside. Transfer to large plate. Let stand for 10 minutes. Cut into 1/8 inch slices. Cover to keep warm. Cook pasta in boiling water and salt in large uncovered pot or Dutch oven for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain well. Transfer to large bowl. Add chicken and next 4 ingredients. Toss gently.

Parsley Pesto Dressing:

Process all 8 ingredients in blender or food processor until smooth. Makes about 2/3 cup dressing. Drizzle over salad. Toss gently.

Note: Chicken may be broiled in the oven instead of grilled. Place chicken on a greased broiler pan. Broil on the top rack for about 5 minutes per side until no longer pink inside.

Tip: To toast pine nuts, spread them in a single layer in an ungreased shallow pan. Bake in a 350ºF oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.
recipe & photo from the nest, reprinted from Most Loved Salads & Dressings © Company's Coming Publishing Limited.
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