Farfalle With Chicken And Sun Dried Tomatoes

Christy Rost

116-ounce package farfalle or bow-tie pasta
4cups cooked, shredded chicken (2 whole chicken breasts)
1red bell pepper, chopped
1cup broccoli flowerettes
¼pound sugar snap peas
¼cup sun dried tomatoes, drained
2teaspoons Dijon mustard
3tablespoons white wine vinegar
½cup olive oil
2tablespoons 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.

Category: Poultry