Monday, November 25, 2013

recipe: cold artichoke heart, chicken & red pepper pasta salad

16 oz. can artichoke hearts
olive oil, salt & pepper
12 oz. jar roasted red bell peppers
2 tbsp. capers, drained
1 lb chicken, marinated
1 cup balsamic vinaigrette
2-4 tbsp whole grain dijon mustard
1 box pasta

preheat oven to 350 degrees fahrenheit. prepare a pot of pasta. cook chicken in your desired method - grilled, baked, etc. drain roasted red bell peppers and artichoke hearts. chop artichoke hearts into small pieces, then place in a bowl and toss with olive oil, salt and pepper. spread artichoke hearts in a single layer on a lined baking sheet, and roast for 20 minutes. chop bell peppers into bite-sized pieces, and add to the original bowl, along with the capers and cooked pasta. add the chicken and artichoke hearts once cooked. mix balsamic vinaigrette and dijon mustard, to taste. pour dressing over ingredients, and mix well. chill, then serve!

1 comment:

  1. This looks amazing. I want to eat it all up right now!