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Betty's Italian Chicken Pasta Salad, Recipe by Jennifer Smith

Betty demonstrates how to make Italian Chicken Pasta Salad. This recipe was sent in by Jennifer Smith. It is a healthy, delicious meal that is unusual and enjoyable.
Italian Chicken Pasta Salad
thin-sliced boneless, skinless chicken breasts, uncooked, as many as desired
bottled Italian dressing (I used Zesty Italian dressing.)
1 pound linguine pasta, uncooked
diced tomatoes, as desired
diced cucumber, as desired
finely chopped onion, as desired
Parmesan cheese (from a can)
Pour enough Italian dressing to cover the bottom of a large skillet. Heat the Italian dressing over medium heat, and place thin-sliced chicken in a single layer over heated Italian dressing. Decrease the heat to low, and cook chicken until it is browned on both sides, and it is done all the way through. During the last few minutes, turn the heat up and slightly caramelize the chicken. When the chicken is done, remove it from the skillet and place it temporarily on a platter or cutting board. Add some additional Italian dressing to the pan drippings in the skillet. Heat and stir to form a small amount of sauce. Cook the linguine according to package directions and drain. When drained, add cooked linguine to the sauce in the skillet and toss. Set aside while slicing cooked chicken into bite-sized pieces. To assemble one salad: place desired amount of sauced linguine in salad bowl. Top with chicken bites. Place chopped tomatoes, chopped cucumber, and finely chopped onion on top of the chicken. Dust top of salad with Parmesan cheese. Serve with additional Italian dressing and enjoy! Thanks, Jennifer for this wonderful recipe. My family loves it! (It tastes even better the next day from the refrigerator!) –Betty :)
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