Whole Wheat Pasta Salad w/Chicken
1 cup of chickpeas
1 quart of cold water
2 teaspoons of vegetable broth
1 teaspoon of salt
8 ounces of whole wheat pasta twists or rigatoni
1 1/4 cups of heavy whipping cream
1 teaspoon of honey
3 tablespoons of lemon juice
salt and pepper to taste
2 tablespoons of chopped parsley
2 ripe avocados, pitted and diced
1/2 cup of grated carrots
1 roasted chicken, skinned, boned and cut into pieces
Soak the chickpeas overnight in cold water.
The next day, place the chickpeas and soaking liquid in large sauce pan with
vegetable broth. Simmer for 40 minutes, drain.
Cook pasta in boiling, salted water until just tender, following package
directions; drain.
Mix cream, honey, 2 tablespoons lemon juice, salt, pepper, and parsley
together in large bowl. Stir in vegetables and chicken. Mix well, then let
salad stand for 15 minutes. Before serving, add remaining lemon juice and
salt and pepper to taste. Serves 8 |
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