Farfalle With Chicken And Sun Dried Tomatoes
|1||16-ounce package farfalle or bow-tie pasta|
|4||cups cooked, shredded chicken (2 whole chicken breasts)|
|1||red bell pepper, chopped|
|1||cup broccoli flowerettes|
|¼||pound sugar snap peas|
|¼||cup sun dried tomatoes, drained|
|2||teaspoons Dijon mustard|
|3||tablespoons white wine vinegar|
|½||cup olive oil|
|2||tablespoons snipped chives|
|salt and freshly ground black pepper to taste|
Cook pasta according to package directions until al dente, drain and toss with 2 tablespoons water mixed with 1 tablespoon olive oil. Drain and pour into a large bowl. Cool 20 minutes.
Blanch broccoli flowerettes and snap peas by cooking in w/ 2-inch of boiling water 1 minute. Drain and transfer broccoli to a bowl of ice water to stop cooking process. Remove broccoli from ice water after 1 minute, drain and stir into pasta along with peppers and sun dried tomatoes.
In a medium bowl, whisk together mustard, vinegar, olive oil, chives, salt and pepper. Pour vinaigrette over pasta and toss well to mix. Cover and refrigerate until ready to serve.
Recipe serves 8.