How To Prepare
In a stockpot or large saucepan, prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run under cold water to stop the cooking process and cool the pasta quickly.
Meanwhile, in a large bowl, stir together the remaining ingredients.
Stir in the pasta.
It is so convenient to prepare extra chicken breasts to keep in the freezer for those hectic nights, but if you don’t have any available for this dish, discard all the visible fat from skinless, boneless chicken breasts, then cut the chicken into bite-size pieces. Heat a small skillet over medium-high heat until hot. Remove the skillet from the burner and lightly spray with cooking spray (keeping far from a gas flame). Cook the chicken for 3 to 4 minutes, or until no longer pink in the center, stirring constantly
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- 84 ounces dried brown rice pasta
- 3 cups cubed cooked skinless chicken breasts, (about 16 ounces cooked) (see Cook’s Tip at end of recipe)
- 2 14-ounce can artichoke hearts, rinsed, drained, and coarsely chopped
- 2 cup grape tomatoes, halved (about 10 ounces)
- 2 cup fresh baby spinach
- 2/3 cup finely chopped red onion
- 6 tablespoons red-wine vinegar
- 2 tablespoon olive oil (extra-virgin preferred)
- 1 teaspoon dried rosemary, crushed
Ingredients
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