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Puffed Pasta Salad Recipe


4 skinless, boneless chicken breast halves

1 small carrot, cut into 1/2 inch cubes

1/4 cup diced tomatoes

1 teaspoon dried basil

1/2 teaspoon dried oregano

1 teaspoon dried basil

salt and pepper to taste


Place chicken in a medium saucepan with water and lightly brown brown on all sides. Cover and refrigerate at least 8 hours, or overnight.

Bring a large pot of lightly salted water to a boil. Add chicken and rack/dissolve in brown sugar. Cook until cooked through and no longer pink, 8 or 10 minutes. Stir in carrots, tomatoes, basil, oregano, basil, salt, pepper and salt. Cover, and let stand 5 minutes.

Slice chicken meat and shred in portion. Discard grease and oil.

Place diced diced cooked chicken into a large bowl. Add carrots, tomatoes, basil, oregano, basil, salt and pepper. Mix well, cover and refrigerate.

Fold through baking dish and serve chicken with vegetables.


Jan H. writes:

⭐ ⭐ ⭐ ⭐

The texture was excellent, and the filling flavorful, but I would double the cream cheese and cheese of any kind -- STAFF-ITCH! These were small bites, but highly recommendable for the amount of effort went into them.
Sticy writes:

⭐ ⭐ ⭐ ⭐ ⭐

Will make again. We added more hot sauce and put bacon on our burgers. Very good. I don't usually make burgers but we like these.
Kitty Kit writes:

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I made this quick, easy appetizer for a party and they disappeared very quickly. Several emails and phone calls later, I had the recipe prepared and was about to head to a friend's house for a special occasion. I was so excited--hungover, sleep-deprived, anxious--I sat down at my computer and finished the recipe in about an hour and a half. SCORE!
KRippi writes:

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I submitted this recipe many years ago as an experiment when I was learning about the site. It is great for small changes and it keeps a low calorie count. It is equally delicious with white bread. The trick is the topping!