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
Recipes as an idea can be found far back into ancient history, in truth as far back into recorded history as the ancient Egyptians, and maybe even further. In practice though, in the main part, these early recipes were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a collection of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Moving our culinary historical trip onwards, there were two interesting cookery books dating from the 1300s : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of meals prepared by the cooks of the nobility of the time. Over the succeeding few centuries, the rich and powerful families of the West tried to serve the most exotic banquets, and because of this chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that fine cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and publishing the recipes that were being prepared for the better households. When we get to the 20th century, cookery books were increasing in popularity mostly due to higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Adreana's Greek Pasta Salad recipe.
