Pasta Salad with Smoked Chicken and Oven-Dried Tomatoes - 41g Carbs, 6g Fiber
From: www.baltimoresun.
Adapted from "The New Texas Cuisine" by Stephan Pyles
Note: Cilantro haters may omit the herb, substituting flat-leaf parsley
or more basil.
Servings: 8
2 Tbsp chopped cilantro
1 Tbsp chopped thyme
2 Tbsp chopped basil
2 cloves garlic, minced
2 shallots, minced
1 Tbsp dry white wine
2 Tbsp white wine vinegar
1 Tbsp balsamic vinegar
1/4 cup olive oil PLUS 3 Tbsp olive oil (divided use)
Salt and freshly ground black pepper to taste
9 oz dried pasta, such as penne or fusilli
1 15-oz can black beans, rinsed and drained
1/2 medium red bell pepper, seeded and cut into 1/4-inch strips
1/2 medium yellow bell pepper, seeded and cut into 1/4-inch strips
1 small carrot, coarsely chopped
5 tomatillos, husked, rinsed, cored and diced
8 oz cooked chicken breast (preferably smoked), diced
1 cup oven-dried tomatoes (substitute sun-dried tomatoes that have been softened in hot water if the oven-dried are not available at your market)
1. Combine cilantro, thyme, 1 Tbsp. of basil, half the minced garlic and
all of the shallots in a bowl. Whisk in the wine, both vinegars and
1/4 cup of olive oil. Season to taste with salt and pepper and set aside.
Cook the pasta in salted water until al dente. Drain and place in a large
serving bowl.
2. Toss with the remaining 3 Tbsp of olive oil and set aside to cool. When
the pasta is thoroughly cool, add the black beans, vegetables, smoked
chicken and the remaining basil and garlic. Toss with reserved vinaigrette
and season to taste.
3. Cover the salad and refrigerate to chill slightly, about 20 minutes,
before serving. (If the salad sits for longer than that, you might want
to toss it with a bit of fresh lemon juice to liven up the flavor.)
Servings: 8
Nutrition per Serving (based on 8 servings):
327 Calories, 14g Protein, 14g Fat, 2g Saturated Fat, 16mg Cholesterol,
429mg Sodium, 41g Carbs, 6g Fiber
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