1 no ingredients
Directions
1 lb rotini
1 lb boneless skinless chicken
: breasts
3 stalks celery -- chopped
1 red bell pepper -- chopped
2 1/4 oz black olives -- sliced
4 oz feta cheese -- drained &
: crumbled
3 green onions -- finely
: sliced
16 oz Italian salad dressing
Cook chicken in water to cover with 1 bay leaf. Bring to boil and
cook for 30 min. or until juices run clear. Cool and remove skins.
Or, you can cook chicken in frying pan until cooked through. Cut
into bite size pieces. Cook noodles and drain. Add all ingredients
and mix well. I use only about half the bottle of dressing and then
put the rest on the table if someone wants more. Serve warm or cold.
Serves 6
Recipe By : smithwe@uvmain.uvsc.edu
Servings: 1 servings
Adreana's Greek Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Salad; Salad
The History of Recipes
Academics have traced the existance of recipes far back into distant history, certainly as far into history as early Egypt, and possibly even further. Interesting though that is, these, ancient cookbooks were just very basic pictorial recipes for food preparation.
Interestingly, the oldest recipe found, according to experts is a series of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. During Roman times around 25BC a roman called Apicius wrote a collection of documents describing recipes cooked by his fellow Romans. In his works, he describes how the roman meals were separated into starters, main meal and dessert, something that is very familiar to us today. Aspicius recounts how the cooks of his times used many aromatic flavours, including some familiar names for example bay, fennel and asafoetida. As our culinary historical trip moves on a few more years we find a couple of interesting recipe books which appeared in the 1300s : a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they have no connection with the indian food that appears on menues today, but rather descriptions of the types of food prepared for the nobility of the period. In the fifteenth century, people returning from the crusades brought back many foods and herbs from the East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an explosion in recipe publications, some of which are now in academic collections. Like it or not, the introduction of television gave us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Adreana's Greek Pasta Salad recipe.
