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Category:Pastas - Author:N/A- Contributor:
Chicken, Snowpeas and Vinaigrette
Ingredient:


  • 1 cup tender, fresh snow peas, washed, lightly steamed or blanched
  • 1 cup fresh bean sprouts
  • 1 cup cooked chicken breast in 1 inch strips
  • 15 or more pitted green olives, more to taste, chopped
  • 2 tablespoons white wine vinegar or fresh lemon juice
  • 6 tablespoons extra virgin olive oil
  • (optional) 1 tsp mustard (classic French vinaigrette has this)
  • (optional) 1 clove of garlic, peeled and minced fine
  • (optional) 1 tsp fresh ginger, minced
    salt and freshly ground black pepper to taste
  • 8 oz cooked linguine or pasta of your choice



Direction:

Cook and drain pasta.


Lightly steam or blanche and refresh snowpeas (plunge briefly in boiling water the rinse immediately with cold water).


Cut the chicken breasts into bite sized pieces.


Make vinaigrette dressing: Measure 2 T vinegar into mixing bowl. Add optional mustard, minced garlic or ginger, salt and pepper and stir will. Add the 6 T olive oil and mix well again. (some do this in a mixing jar, make double or triple the quantity and keep the extra for other salads).


Combine the pasta and the rest of the ingredients in a large bowl and mix well. Add the vinaigrette and stir well again, taste for seasoning.


Serve.

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Pick of the Week
Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP
Ingredient:
{1} 16 OZ SOUR CREAM
{1} CAN CREAM OF MUSHROOM SOUP
{1} BIG CAN OF GREEN CHILI SAUCE
{1} SMALL CAN CHOPPED GREEN CHILI'S
{4-5} BONELESS SKINLESS CHICKEN BREASTS
{1} PACKET OF SOFT TACO SHELLS
{1} PACKET OF TACO SEASONING
{1} PACKET SHREDDED MOZZARELLA CHEESE
{1} PACKET SHREDDED MILD CHEDDAR CHEESE
{1} CAN SLICED OLIVES

Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS
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