Lob's Chicken and Pasta Salad

Using the amber fluid in cooking, and pairing beer with food.

Lob's Chicken and Pasta Salad

Postby lob » Monday Nov 24, 2008 4:59 am

Take one chicken breast (whole) and smother it in flour and cracked pepper

put a medium frying pan on the heat (with a lid). Turn to high

chuck in a mixture of olive oil and butter

place breast in pan to sear each side for about 1 min each.

Place lid on pan and turn burner down to very very low (almost off).
Let her cook slowely for 15 minutes

(2)While breast is cooking, place some penne pasta in a medium sauce pan
of boiling water. Cook for about 10 minutes. Then drain, cool under
cold water, drain again back into sauce pan and mix in 1 table spoon
of olive oil.

(3)Dice up (i) LOTS of capsicum (peppers), preferrably RED and YELLOW,
(ii) small amount of spring onions or shallots, (iii) small amount of
celery if you really have to, (iv) some FETA Cheese (diced), (v) some
black or green pitted olives

(use heaps if Capsicum)

Throw all diced veges, and the olives and Feta into a large bowl. Add
2 table spoons of olive oil and mix well.

(4)Remove cooked breast from pan and calve into bite size pieces. Allow
to cool for about 5 minutes.

(5) Add chicken pieces to bowl and then add 3 tablespoons of QUALITY
mayonaise (whole egg - S&W is a good brand to use - avoid that Kraft
crap), 1 table spoon of white wine vinegar, and 1 teaspoon of worchester
sauce. Mix everything together well using a wooden spoon

(6) Add the pasta to the bowl and gently stir in until the creamy mayo
sauce completely smothers the chicken pieces and pasta.

Serve immediately; however can also be kept in fridge for a couple of
Broome Pale Ale. WA's Finest Craft Beer.
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