Ingredients
2 cup shredded cooked chicken
1 breast boned -- (1 pound)
2 cup cooked radiatore
1 (short fat rippled pasta)
1 cooked without salt or fat
1 1/2 cup diagonally sliced fresh snow
1 peas -- (1/2-inch)
1/2 cup diced red bell pepper
1/4 cup sliced green onions
8 oz sliced water chestnuts -- (1
1 can) drained
1/3 cup plain low-fat yogurt
2 1/2 tbsp low-sodium soy sauce
2 tbsp reduced-calorie mayonnaise
1/4 tsp pepper
1/8 tsp ground ginger
1 tbsp slivered almonds -- toasted
2 tsp slivered almonds -- toasted
Directions
Combine first 6 ingredients in a large bowl; toss gently, and set
aside.
Combine yogurt and next 4 ingredients in a bowl; stir well. Add to
chicken mixture; toss gently to coat. Sprinkle with toasted slivered
almonds. Yield: 4 servings (serving size: 1-1/2 cups).
Recipe By : Cooking Light, May/Jun 1993, page 142
From: Date:
Servings: 4 servings
Chinese Chicken Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chicken Salad; Chinese; Italian
The History of Recipes
Experts have found proof that recipes existed way back into the distant past, at least as far back into recorded history as early Egypt, and possibly even further. Having said that, sadly, these old cook books were just basic pictorial recipes for food preparation.
In fact, the oldest recipe found, according to food historians is a series of clay 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 those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into starters, entrees and desserts, something we still use today. This early Roman chef informs us how the ancient Romans used many herbs, including a few that will be familiar to modern chefs for example thyme, rue and dill. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including coriander, parsley, and rosemary. These new spices and herbs was responsible for a surge in books on cookery, most of which still exist in academic collections. The arrival of television brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chinese Chicken Pasta Salad recipe.
