Chicken Breast Recipes » Chicken Pasta » Santa Fe Pasta Salad

Santa Fe Pasta Salad

Bow tie pasta grated fresh parmesan cheese, yellow corn, fresh cilantro leaves, chopped green onion, diced red and green bell pepper, and boneless chicken breast fillet pieces tossed in dressing featuring v-8 juice, extra-virgin olive oil, red wine vinegar, chili powder, paprika, coarse salt, and fresh ground black pepper.

Ingredients -

1 (16 ounces) package Bow Tie Pasta
4-5 quarts Water
1/2 cup Grated Fresh Parmesan Cheese
1/2 cup Cooked Yellow Corn Kernels
1/3 cup Chopped Fresh Cilantro Leaves
1/4 cup Chopped Green Onion
2 tablespoons Diced Red Bell Pepper
2 tablespoons Diced Green Bell Pepper
1 Boneless Skinless Chicken Breast Fillet, cooked and diced

Dressing:
1-1/4 cups V-8 juice
1-1/2 tablespoons Extra-Virgin Olive Oil
1 tablespoon Red Wine Vinegar
1-1/2 teaspoons Chili Powder
3/4 teaspoon Paprika
1/2 teaspoon Coarse Salt
1/4 teaspoon Black Pepper

Preparation:

1. Prepare the pasta according to the package directions.

2. In a small bowl, combine all of the dressing ingredients and whisk well to blend.

3. Cover with plastic wrap and refrigerate until you are ready to use.

4. Drain the pasta and transfer to a large serving bowl.

5. Pour the dressing over the pasta and toss well to coat.

6. Add the remaining ingredients to the pasta, and toss until combined.

7. Cover and chill for several hours before serving.

Chicken Breast Recipe Tip
Cooking Pasta to Al Dente

	After pasta has been removed from boiling water, it will continue to cook, soften and dry out. Pasta should be cooked until it is tender but still firm. When it reaches this point, pour the pasta immediately into a colander to drain. For best results, do not rinse pasta, and toss with pasta sauce as soon as possible white pasta is still moist.

Chicken Breast Recipe Tip
Bow Tie Pasta

	Add 6 quarts of more cold water to a large saucepan and bring to a boil. When the water begins to boil, add 1 teaspoon of salt to the water and add the pound of pasta. Cook for 5 to 6 minutes and then pull out a piece of pasta and taste. The pasta is finished when it is tender but firm. Drain, but no not rinse.

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