Author Notes
I love pasta, but left pasta alone for a lot of years because my body just doesn't like carbs. Being diabetic seemed to severely limit my pasta intake. Then I found Dreamfield's Pasta. I love this dish. Even My Mountain Man 'likes' this dish. He's really a meat and taters kinda guy. If he likes this pasta salad then hopefully you will, too. Add to that the spring asparagus season is here and you've got the perfect picnic and back porch settin' food! (Pollen not included) And it is oh, so, easy! —vivisue
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Ingredients
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1 pound
Chicken Tenders
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1 packet
Zesty Italian Dressing Mix - Dry
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14.5 ounces
box of Dreamfield's Penne Pasta
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2 tablespoons
Extra Virgin Olive Oil
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3
Garlic Cloves, minced
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1 pound
Asparagus, trimmed and chopped into 1" pieces
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3 cups
Cherry Tomatoes
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1/2 cup
fresh chopped Celery
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1/2 cup
finely chopped Onion
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1/2 cup
Chicken Stock
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1/2 cup
Pasta Water
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2 tablespoons
White Balsamic Vinegar
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1
small can sliced Black Olives
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1
small can sliced green olives (or sub capers)
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2 cups
fresh grated Parmigiano-Reggiano Cheese
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4 tablespoons
fresh chopped Basil
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2 tablespoons
fresh cracked Pepper
Directions
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Cook pasta according to directions. Reserve 1/2 cup pasta water for later.
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Grill chicken tenders in 1 Tbsp. olive oil and season with 1 Tbsp. of the italian dressing mix. Save the rest of the dressing mix for later.
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Saute' garlic and asparagus pieces in 1 Tbsp. olive oil until asparagus is slightly tender. Add tomatoes and stir over medium high heat for 2 minutes. Add all sauteed ingredients to pasta.
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Add all other ingredients, except for 1/4 cup cheese and basil to pasta. Mix thoroughly. Salt to taste. When ready to serve, sprinkle with basil and remaining cheese. Serve warm or chill before serving. Your choice.
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