|
Use hot or mild salsa for the preferred "heat"
level when dressing this main-course salad. Serve it hot,
cold or at room temperature for busy-night family dinners
or as part of a buffet meal. Brown-bag any leftovers for office
or school lunches.
| |
|
| Preparation Time: |
10 minutes |
| Cooking Time: |
10 minutes |
| |
Serves 4
|
| 1/3 lb (175 g) |
dried penne pasta |
| 2 |
cloves garlic, minced |
| 1 lb (500 g) |
Ontario Asparagus, trimmed
and cut in 1 inch (2.5 cm) pieces |
| 2/3 lb (350 g) |
boneless chicken, cut in 1
inch (2.5 cm) pieces |
| 1 |
large Portobello mushroom (about
1/4 lb/125 g), cut in 1 inch (2.5 cm) chunks |
| 2 tbsp (25 mL) |
each olive oil and red
wine vinegar |
| 1/2 cup (125 mL) |
salsa |
| 2 tbsp (25 mL) |
chopped fresh parsley |
| |
Salt and pepper |
In large saucepan with at least 12 cups (3 L) of boiling
salted water, cook penne for 5 minutes. Add garlic, asparagus,
chicken and mushroom; return to slow boil. Reduce heat and
simmer gently for 5 minutes or until penne and asparagus are
just tender. Drain. Add oil and vinegar; toss well to coat.
Add salsa and parsley; toss gently. Season with salt and pepper
to taste.
| Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
33 grams |
|
Fat: |
9 grams |
|
Carbohydrates: |
40 grams |
|
Calories: |
373 |
|
