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Okay, this is something that I came up with last night, so the recipe may not be perfect. I rarely measure, so I’m going to do my best to guess at the portions. It came out so awesome though, I just have to share. Eric and I loved it, and I was totally winging it when I made it 🙂
2 chicken breasts
1 1/2 cups farfalle pasta
1 cup broccoli florets
1/8 cup shredded carrot
1 1/2 tsp minced yellow onion
1 tbsp sliced black olive
Thaw your chicken breasts. Put a little pepper, garlic and salt on each side of the breasts. Grill them until done. I did mine in a countertop grill thing at 400 degrees, but I didn’t pay attention to how long it took because I was multi-tasking.
Boil your pasta. Farfalle can take a while, be sure to check the pinched part, because that will be tough if you don’t cook it enough. Rinse the pasta when it’s done, until it gets cold. Put it in a large bowl and set aside.
Put the carrot and broccoli in a steamer basket inside a pot and steam just until they’re a little soft, but not totally. You want to maintain most of the bite. Pull the basket out of the pot and let the veggies cool.
Cut your meat into bite-sized pieces and add it to the cold pasta. Toss in the cooled veggies and the onion. Put the olives in and some of the dressing. You do not want to drown this pasta salad. Put just enough to lightly coat everything. If it’s dripping or pooling in the bottom, you put WAY too much. Add it little by little and you’ll be good. Crack in a bit more black pepper and stir.
You can stop there and serve if you want. I added some sriracha to mine and it gave it a great little bite. I put 20 drops or so. I really wasn’t counting.
If you need to serve more people, just multiply the ingredients and get a bigger bowl 😉
Image: © Briana Blair