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Rotini with Chicken and Peppers

Serves 6 This is a great recipe to use leftover chicken, whether grilled, baked or sautéed! #STARFineFoods Ingredients: 1 package (12 oz.) tri-color rotini, cooked 1 lb. chicken breasts, cooked and chopped 1 each green, yellow, red peppers, sliced into pieces 2 Tbsp. parsley, chopped 2 tsp. garlic, minced 1/2 cup STAR Extra Virgin Olive oil 1/2 cup STAR Balsamic Vinegar 2 tsp. lemon zest, minced 3 tsp. STAR Capers Salt and pepper to taste Instructions:

Boil rotini on high heat until cooked.

After rotini is cooked, combine with peppers, cooked chicken breast and parsley.

In a separate bowl, make the dressing by combining the garlic with olive oil, vinegar, lemon zest and capers. Mix thoroughly and adjust the seasoning with salt and pepper.

Toss with rotini mixture and let rest in the refrigerator for about a half-hour for the salad to season.

Place in a bowl, or serve on individual beds of mixed baby lettuces.

Rotini with Chicken and Peppers

Ingredients

  • 1 package (12 oz.) tri-color rotini, cooked
  • 1 lb. chicken breasts, cooked and chopped
  • 1 each green, yellow, red peppers, sliced into pieces
  • 2 Tbsp. parsley, chopped
  • 2 tsp. garlic, minced
  • 1/2 cup STAR Extra Virgin Olive oil
  • 1/2 cup STAR Balsamic Vinegar
  • 2 tsp. lemon zest, minced
  • 3 tsp. STAR Capers
  • Salt and pepper to taste

Instructions

1

Boil rotini on high heat until cooked.

2

After rotini is cooked, combine with peppers, cooked chicken breast and parsley.

3

In a separate bowl, make the dressing by combining the garlic with olive oil, vinegar, lemon zest and capers. Mix thoroughly and adjust the seasoning with salt and pepper.

4

Toss with rotini mixture and let rest in the refrigerator for about a half-hour for the salad to season.

5

Place in a bowl, or serve on individual beds of mixed baby lettuces.

1

Boil rotini on high heat until cooked.

2

After rotini is cooked, combine with peppers, cooked chicken breast and parsley.

3

In a separate bowl, make the dressing by combining the garlic with olive oil, vinegar, lemon zest and capers. Mix thoroughly and adjust the seasoning with salt and pepper.

4

Toss with rotini mixture and let rest in the refrigerator for about a half-hour for the salad to season.

5

Place in a bowl, or serve on individual beds of mixed baby lettuces.

Serves: 6

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