Chicken with Pasta and Snow Peas Recipe
Summary
Difficulty LevelBit DifficultHealth IndexAverage
Ingredients
| Corkscrew pasta | 1 pound | |
| 1 chicken, skinned, boned and boiled, poached or baked | ||
| Chinese snow peas | 4 Ounce | |
| Green onions | 1 Bunch (100gm), finely chopped | |
| Ginger root slice | 1 , grated | |
| Red wine vinegar | 1/2 Cup (16 tbs) | |
| Extra virgin olive oil | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook rotelle using package directions for 8 minutes or until al dente.
Rinse with cold water; drain.
Shred chicken.
In a saucepan over medium-high heat blanch snow peas in a small amount of boiling water.
Into a bowl of ice water place snow peas; drain.
Combine rotelle, chicken, snow peas, green onions and gingerroot in bowl.
In a small bowl combine vinegar, olive oil, salt and pepper; mix well.
Pour over rotelle; mix gently.
Garnish with additional snow peas.
Rinse with cold water; drain.
Shred chicken.
In a saucepan over medium-high heat blanch snow peas in a small amount of boiling water.
Into a bowl of ice water place snow peas; drain.
Combine rotelle, chicken, snow peas, green onions and gingerroot in bowl.
In a small bowl combine vinegar, olive oil, salt and pepper; mix well.
Pour over rotelle; mix gently.
Garnish with additional snow peas.
Chef
