vegetable & cashew chicken pasta
This is a recipe that I make through the summer out of veggie I always have on hand and leftover chicken, grilled or baked. I happened to think of it while reading the ingredients on this "adopt a recipe". This is slightly adapted as I usually eyeball it I have come as close as possible.This is a great base recipe that you can really use any leftover veggies or chicken that you may have leftovers of, and for one of those "for two" recipes.
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yield
6 serving(s)
prep time
15 Min
cook time
10 Min
Ingredients For vegetable & cashew chicken pasta
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8 ozrotini pasta (about 2 cups)
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2 cancooked cubed chicken
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2 cwhole or halved cherry or grape tomatoes
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1/4 cred onion halved and thinly sliced
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1/2 ccelery, crescents (about 1 stalk)
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1/2 cpeeled or unpeeled cucumber in chunks (about 1/2 cucumber)
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1 cranch salad dressing
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1/4 canparmesan cheese
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1/4 cmayonnaise
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1 ccashews
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1/2 canpineapple chunks, drained
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1 cred and green seedless grapes
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1/2 c(just under) dried cranberries
How To Make vegetable & cashew chicken pasta
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1Cook pasta according to directions and the desired cooking method of choice for the chicken. Meanwhile, scrub and cut up vegetables. Turn off heat and drain. Rinse pasta immediately with cold water to stop cooking process. Shake off any excess water and set aside in the storage container.
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2In a small bowl, whisk the ranch dressing and mayonnaise. In a large bowl, combine the chicken, pineapple, grapes, cranberries and veggies. Pour dressing over salad and toss to coat. Reserve cheese and nuts to sprinkle on prior to serving. Cover and refrigerate at least 1 hr for best flavor.
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3Just before serving, stir in cashews and Parmesan Cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Vegetable & Cashew Chicken Pasta:
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