4 oz rotini, uncooked
8 oz plain low fat yogurt
1/3 cup wheat germ
3 tbsp white wine vinegar
1 tbsp dijon mustard
1/8 tsp black pepper
1 cup chicken breast, cooked and diced
3/4 cup broccoli flowerets, diced
1/2 cup tomato, chopped & seeded
1/3 cup red onion, chopped
Directions
Cook pasta according to package directions.
In medium bowl, combine yogurt, wheat germ, vinegar, mustard and
pepper; mix well. Add pasta and remaining ingredients: toss to coat.
Serve immediately or chill before serving. Sprinkle with additional
wheat germ before serving.
1/4 salad: Cal: 260; Cho: 35mg; Car: 34g, Pro: 22g; Food Exchange per
serving: 1 LEAN-MEAT EXCHANGE; + 1 VEGETABLE EXCHANGE; + 1 STARCH
EXCHANGE
Source:Kretshmer Wheat Germ Submitted By NANCY O'BRION
Shared on rec.food.recipes by Judi M. Phelps. Internet:
jphelps@shell.portal.com Submitted By JUDI MAE PHELPS
143559 GMT
Servings: 4 servings
Chicken Dijon Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Italian; Pasta; Pasta Salad
The History of Recipes
Historians have proved the existence of recipes back into antiquity, in fact as far into history as ancient Egypt, and maybe further still. Interesting though that is, generally, these early cookbooks were just very simple pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are a few stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Progressing into The time of the romans 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius also informs us how the Romans were skilled in the use of a wide range of spices, including a few that are still present in modern kitchens such as basil, rue and asafoetida. As our culinary historical trip moves to more modern times there are some books which appeared in the 14th Century ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that we all know today, but instead accounts of the types of food served to the rich people of that time. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the Middle-East, including coriander, parsley, and basil. These new herbs and spices was responsible for a torrent in manuscripts on cooking, many of which still exist in academic collections. Over the succeeding few centuries, the wealthy families of Europe tried to offer the most extravagent banquests, and as a result the best cooks and their recipes became highly prized. Even so, it was during the nineteenth century that cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, testing, and publishing popular recipes of the day. When we get to the 20th century, recipe publications are starting to become popular as a result of increased literacy, people having more spare time and disposable income. The arrival of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken Dijon Pasta Salad recipe.
