1 package (12 oz) uncooked tricolor spiral pasta
6 oz thinly sliced hard salami, juliendded
6 oz provolone cheese, cubed
1 can (2 1/4 oz)sliced ripe olives, drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup minced fresh parsley
1/4 cup grated parmesan cheese
1/2 cup olive oil
1/4 cup cider vinegar
1 gralic clove, minced
1 1/2 tsp ground mustard
1 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
dash pepper
2 medium tomatoes, cut into wedges
Cook the pasta according to package directions;rinse in cold water and drain. Place in a large bowl; add the next nine ingredients.
In a jar with tightfitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat.
Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.
Makes 10-12 servings
Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts
Monday, February 9, 2009
Tuesday, February 3, 2009
Chicken Stew with Apples
1 tbs olive oil
1 large red bell pepper, seeded and coarsely chopped
1 large red onion, cut in thin wedges
2 medium size Granny Smith apples
4 skinless, bonelesss chicken breast halves (about 1 lb) cut into bite size pieces
2 small zucchini, sliced in 1/2 inch thick rounds
1 tbs minced fresh garlic
2 1/2 cups chicken broth
2 tbs chopped fresh thyme or 1 tsp dried thyme, crumbled
2 tsp coarsely ground black pepper
1/2 tsp salt
1 package (20 oz) frozen butter nut squash chunks
Heat oil in a 4-5 qt pot over medium heat. Add bell pepper and onion. Cook, stirring occasionally, 4-5 minutes or until onion is softened.
Meanwhile core and coarsely choppe the apples (leave skin on if desired).
Add apples, chicken, zucchini, garlic, chicken broth, thyme, pepepr and salt to pot. Bring to a boil, reduce heat, cover and simmer 8-10 minutes, stirrin goccasionally, until zucchini is crisp-tender.
Stir in buttnut squash. return to a boil, reduce heat, cover and simmer 3-5 minutes longer or until vegetables are tender and chicken is cooked through. Serve immediately.
Serves 4.
1 large red bell pepper, seeded and coarsely chopped
1 large red onion, cut in thin wedges
2 medium size Granny Smith apples
4 skinless, bonelesss chicken breast halves (about 1 lb) cut into bite size pieces
2 small zucchini, sliced in 1/2 inch thick rounds
1 tbs minced fresh garlic
2 1/2 cups chicken broth
2 tbs chopped fresh thyme or 1 tsp dried thyme, crumbled
2 tsp coarsely ground black pepper
1/2 tsp salt
1 package (20 oz) frozen butter nut squash chunks
Heat oil in a 4-5 qt pot over medium heat. Add bell pepper and onion. Cook, stirring occasionally, 4-5 minutes or until onion is softened.
Meanwhile core and coarsely choppe the apples (leave skin on if desired).
Add apples, chicken, zucchini, garlic, chicken broth, thyme, pepepr and salt to pot. Bring to a boil, reduce heat, cover and simmer 8-10 minutes, stirrin goccasionally, until zucchini is crisp-tender.
Stir in buttnut squash. return to a boil, reduce heat, cover and simmer 3-5 minutes longer or until vegetables are tender and chicken is cooked through. Serve immediately.
Serves 4.
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