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 quite possible to trace the history of transcribed cooking instructions way back into ancient history, in fact as far back into history as pharonic Egypt, and maybe further still. Having said that, generally, these ancient cookbooks were just basic hieroglyphic recipes for preparing meals.
Progressing into The time of the romans around 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius informs us how the early Romans made use of a good variety of spices, including some familiar names such as basil, fennel and asafoetida. During the following few centuries, the rich families of Europe strove to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that haute cuisine and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and writing down popular recipes of the day. By the advent of the 1900s, recipe books were greatly in demand as a result of more people being able to read, people having more leisure time and having more money to spend. |
We hope you enjoy this Basil Chicken & Pasta Salad recipe.
