Penne Fajita Salad
2 cups dried penne pasta
3/4 lb. 340 grams thinly sliced cooked chicken breast
1 red pepper julienne slice
1 green pepper julienne slice
1/2 cup slice mushrooms
1/4 cup frozen kernel corn
3 tablespoon tomato sauce
2 tablespoon soysauce
1/2 tablespoon brown sugar
1/2 teaspoon chilli sauce pinch of dried crushed chillies
2 tablespoon barbecue sauce
1/2 cup sour cream
1 tablespoon apple cider
1 tablespoon minced garlic
1 medium size minced onions
1/4 cup chicken broth
4 tablespoon butter or cooking oil
1 1/2 tablespoon grated cheese
4 cups baby spinach
3/4 cup garlic crouttons
Season with salt, pepper, paprika to taste
Cooking Method :
In a large heavy base saucepan. Pour 8 cups of water and sprinkle
1/2 tablespoon of salt on it. Bring it to boil and add the penne
pasta. Cooked for about 15-20 minutes. Stir it occassionally until pasta is tender but firm. Do not overcooked. Drain water from your pasta, rinse with cold water and drain it again. Pour a little bit of cooking oil or butter about 1-2 tablespoon and mix it nicely in a large bowl. These will avoid your pasta from sticking to each other.
Heat cooking oil in a large skillet and sautee onions and garlic.
Place the lenghtwise thinly slice chicken. Stir until chicken is
cooked. Add chicken broth, tomato sauce, soy sauce, chili sauce,
cider vinegar, brown sugar and dash with pepper. When it starts
to boil add frozen corn and cheese. Let it simmer for about a minute. Then, add bell peppers and mushrooms. Stir until vegetable are tender and add your cooked penne pasta. Seasoned with salt, pepper and paprika to taste. While pasta mixture is still warm.
In a separate bowl, combined together 1/4 cup barbecue sauce, sour cream and lemon juice. Add this mixture to your pasta.
Toss it gently.
In your serving platter arrange baby spinach as a base of your fajita salad. Place garlic croutons at the surrounding edge. Spoon pasta salad at the center.
Good for 8-10 people.
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