3/4 cup water
1/4 cup chablis or other dry white
1 wine
1/4 tsp dried basil
6 black peppercorns
1 bay leaf
1 clove garlic -- halved
1/2 lb kip filets
2 tbsp nonfat mayonnaise
2 tbsp plain nonfat yogurt
1 tbsp red wine vinegar
1 tbsp olive oil
1/2 tsp spicy brown mustard
1/8 tsp salt
1/8 tsp pepper
1 cup rotini-cooked w/o salt&fat
1 cup cherry tomatoes -- halved
1/4 cup thinly sliced green onions
1 red leaf lettuce leaves
Directions
Combine first six ingredients in a large saucepan; bring to a boil.
Add chicken; cover, reduce heat, and simmer for 13 minutes or until
chicken is done. Remove chicken from saucepan; set aside. Strain
cooking liquid, reserving 2 tablespoons liquid. Discard solids.
Chop chicken; set aside. Combine reserved cooking liquid, mayonnaise,
and next 6 ingredients in a large bowl; stir well. Add chicken,
pasta, and next 2 ingredients; toss gently tocoat. Serva at room
temperature or chilled on lettuce-lined salad plates.
Calories 320 (30% from fat); Protein 30.8g; Fat 10.5g (Sat 1.9g, Mono
6.1g, Poly 1.5g); Carb 24.6g; Fiber 2.4g; Chol 73mg; Iron 2.3mg;
Sodium 433mg; Calcium 62mg.
Recipe By : Cooking Light
Servings: 2 servings
Basil Chicken & Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Italian; Pasta; Pasta Salad
The History of Recipes
It is possible to track the history of meal recipes back into history, in truth as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that is, in the main part, these ancient cook books were just very basic hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians are some tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius created some scripts detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main course and afters, a very modern way of dining. Aspicius also describes how the cooks of Roman times were skilled in the use of a good variety of aromatic flavors, including some familiar names such as basil, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many spices and herbs from Arab cuisine, including basil and coriander. The introduction of these new foods and spices prompted an increase in manuscripts on cooking, most of which are now in academic collections. The TV revolution brings us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Basil Chicken & Pasta Salad recipe.
