Ingredients
FOR THE DRESSING
1 7 oz jar sweet red peppers drained
1/4 cup olive oil
3 tbsp white wine vinegar
1 dash cayenne pepper
1/4 tsp salt
FOR THE SALAD
1/2 lb penne or small pasta shells
2 cup diced cooked chicken
12 cherry tomatoes, halved
1 fresh basil or parsley for garnish
1 lettuce leaves
Directions
Make the dressing: In a blender container of food processor bowl,
combine all ingredients and process until nearly smooth. Chill for up
to one day.
Make the salad: Prepare pasta as directed on label. Drain in
colander and rinse under cold running water. Let drain foir 5 to 10
minutes. In a large bowl, combine pasta, chicken and dressing,
tossing to coat, Garnish with tomatoes and basil or parsley.
Refrigerate until serving time. Serve at room temperature or slightly
chilled in a lettuce-lined dish.
Nutritonal info per serving: 452 cal; 26g pro, 50g carb, 17g fat(33%)
Exchanges per serving: 1.2 veg, 2.8 bread, 2 meat, 2.7 fat
Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96
Servings: 4 servings
Chicken-Pasta Salad With Roasted Red Pepper D Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Italian; Meat; Pasta
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into the far past, in fact as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, in the main part, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to food historians are some ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Closer to modern times, there are a couple of interesting cookery books dating from the 14th Century - a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian food that we all know today, but rather descriptions of the types of meals on the menus of the nobility of that time. During the succeeding few centuries, the powerful families of the West tried to serve the most exotic banquets, and consequentially the best cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, trying out, and publishing the recipes of their peers. Like it or not, the introduction of TV brought us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on our site. |
We hope you enjoy this Chicken Pasta Salad With Roasted Red Pepper D recipe.
