| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Main dishes, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless skinless chicken breasts |
| 2 |
ts |
Olive oil |
| 1/2 |
ts |
Dried oregano |
|
|
Salt and pepper; to taste |
| 8 |
oz |
Pasta shells |
| 1 |
c |
Artichokes; marinated |
| 1/2 |
c |
Black olives; (oil cured) |
| 1/4 |
c |
Italian parsley; chopped |
| 1 |
lg |
Tomato |
| 3 |
tb |
Fresh lemon juice (actually I use lime jui |
|
|
Cayenne pepper; to taste |
| 1 |
ts |
Dried oregano |
|
|
Sandwich spread; to taste |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Red onion; minced |
INSTRUCTIONS
Prepare Lemon-Oregano Dressing (lemon juice and remaining ingredients) and
set aside. Rub chicken with olive oil and sprinkle with oregano, salt and
pepper. Grill and cool to room temperature. Cut into cubes. Add chicken to
dressing and marinate, stirring occasionally, for 1 hour.
Cook pasta. Rinse with cold water and drain. Add chicken and remaining
ingredients and toss gently.
Posted to EAT-L Digest 09 Sep 96
Date: Mon, 9 Sep 1996 18:01:00 -0500
From: Fran <frich@TENET.EDU>
NOTES : I used 1 lb. pasta twists and doubled dressing amount.
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