The chicken was first marinaded in a chipotle mixture for 2 hours and then grilled over high heat quickly to retain it's moistness. The bow tie pasta was cooked el denta tossed warm with diced artichoke hearts, cubed chicken with a creamy artichoke dressing, topped off with grated Parmesan, Romano and Asiago cheeses.
The salad is served on a base of a roasted red pepper and white wine reduction sauce.
Garnished with edible day lily petals.
This chicken pasta salad should be served at room temperature.
Wednesday, August 13, 2008
Creamy White Vegetable and Chicken Pasta Salad
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