Hello, I am back and I have a recipe that I created using some extra chicken that was marinated by someone at my job but they marinated way to much of it. I created two dishes from this chicken. The following list is the ingredients I used to create this dish and following my list is my step by step instructions on how I created it.
INGREDIENTS:
BONELESS CHICKEN BREAST
LIME JUICE (FRESH OR BOTTLE)
SOY SAUCE
RICE VINEGAR
OIL (OLIVE OR CANOLA)
JALAPENOS
DIJON MUSTARD
YELLOW AND GREEN ONION
GINGER (FRESH IS PREFERRED)
PASTA (SPIRAL OR YOUR FAVORITE )
TOMATOES (FRESH ANY TYPE)
BLACK OLIVES (SLICED IS PERFECT)
PARSLEY (FRESH OR DRY OR OMIT)
SALT AND PEPPER (S&P)
First the chicken it self was marinated in: lime juice, soy sauce, fresh ginger, fresh jalapenos if you have them, canola oil, onion, s&p (salt and pepper). All ingredients are put into a food processor until the onions are chopped completely. Add this to fresh chicken breast which are cut into strips or how ever you would like to eat it. After your chicken has been marinated for sometime put the chicken on a baking sheet or pan and cook it for about 10-15 minutes depending on how large your pieces are. A good rule of thumb for checking if your chicken breast is done is using a thermometer chicken is done at its thickest part when it reaches 165 degrees or higher. If you do not have a thermometer you can check for firmness of the chicken if it is not firm it is not done. While your chicken is cooking you can prepare your other ingredients.
Cook your favorite pasta I used a spiral noodle which is also called Rotini pasta. Pasta usually cooks for 10-12 minutes depending on your preference which is what cooking is all about, your personal preference. While the pasta is cooking chop some fresh tomatoes into chunks, slice some green onion (scallions, spring), chop fresh or use dry parsley, and add slice black olives to a bowl. In the blender add lots of fresh ginger , garlic, some Dijon mustard, seasoned rice vinegar, s&p, and olive oil. Blend this all together until it reaches a flavor you prefer. May I suggest with this dressing if you are using 1lbs of pasta that you use about 1-2 Tablespoon of ginger, 2 cloves of garlic, 1 Tablespoon of mustard about 1/2 cup of vinegar, and 1 cup of olive oil. these measurements are not exact but it all depends on your taste buds. Once it is all blended the dressing should be slightly yellow in color and not to running if it is add a tab more mustard blend and check for flavors until it is right to your liking. Finally when everything is done, chicken cooked, pasta cooked, drained, and cooled with cold water to stop it from over cooking, add everything to the bowl with the veggies and pour a little dressing at a time over the dish mix and add a little more until you have just the right amount for you. Any dressing you have left can be used later on top of a nice garden salad or pasta dish.
I hope you enjoy, this would be a great dish for large groups on a budget.
INGREDIENTS:
BONELESS CHICKEN BREAST
LIME JUICE (FRESH OR BOTTLE)
SOY SAUCE
RICE VINEGAR
OIL (OLIVE OR CANOLA)
JALAPENOS
DIJON MUSTARD
YELLOW AND GREEN ONION
GINGER (FRESH IS PREFERRED)
PASTA (SPIRAL OR YOUR FAVORITE )
TOMATOES (FRESH ANY TYPE)
BLACK OLIVES (SLICED IS PERFECT)
PARSLEY (FRESH OR DRY OR OMIT)
SALT AND PEPPER (S&P)
First the chicken it self was marinated in: lime juice, soy sauce, fresh ginger, fresh jalapenos if you have them, canola oil, onion, s&p (salt and pepper). All ingredients are put into a food processor until the onions are chopped completely. Add this to fresh chicken breast which are cut into strips or how ever you would like to eat it. After your chicken has been marinated for sometime put the chicken on a baking sheet or pan and cook it for about 10-15 minutes depending on how large your pieces are. A good rule of thumb for checking if your chicken breast is done is using a thermometer chicken is done at its thickest part when it reaches 165 degrees or higher. If you do not have a thermometer you can check for firmness of the chicken if it is not firm it is not done. While your chicken is cooking you can prepare your other ingredients.
Cook your favorite pasta I used a spiral noodle which is also called Rotini pasta. Pasta usually cooks for 10-12 minutes depending on your preference which is what cooking is all about, your personal preference. While the pasta is cooking chop some fresh tomatoes into chunks, slice some green onion (scallions, spring), chop fresh or use dry parsley, and add slice black olives to a bowl. In the blender add lots of fresh ginger , garlic, some Dijon mustard, seasoned rice vinegar, s&p, and olive oil. Blend this all together until it reaches a flavor you prefer. May I suggest with this dressing if you are using 1lbs of pasta that you use about 1-2 Tablespoon of ginger, 2 cloves of garlic, 1 Tablespoon of mustard about 1/2 cup of vinegar, and 1 cup of olive oil. these measurements are not exact but it all depends on your taste buds. Once it is all blended the dressing should be slightly yellow in color and not to running if it is add a tab more mustard blend and check for flavors until it is right to your liking. Finally when everything is done, chicken cooked, pasta cooked, drained, and cooled with cold water to stop it from over cooking, add everything to the bowl with the veggies and pour a little dressing at a time over the dish mix and add a little more until you have just the right amount for you. Any dressing you have left can be used later on top of a nice garden salad or pasta dish.
I hope you enjoy, this would be a great dish for large groups on a budget.
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