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Recipe: Chicken Delight
Cold, lightly cooked, dish for a hot day. This is what I call a "pantry staple" dish. I usually have everything on hand for this dish in the pantry.
This is our supper for tonight (97°F @ 6:15PM).
This is best if made the day before or in the early morning to the evening's supper.
Cook 1 lb small pasta (I like radiatore or rotini as the ridges catch the sauce better) according to directions on the package in a large pot (I use my 5 litre pressure cooker pot). Drain broth only from 2 (13 oz) cans chunk chicken breast into the pasta water to add additional flavouring to the pasta while it cooks. Drain pasta, set aside.
In the pot the pasta was cooked in, heat 1/4 cup Italian style vinaigrette salad dressing.
Add 1 finely minced Vidalia sweet onion and 2 teaspoons minced garlic cloves; saute in the vinaigrette for 3 minutes. Add the two drained cans of chicken, 1 (32 oz) jar of your favourite tomato-based pasta sauce (we use Classico Tomato & Basil), 1 tablespoon Italian seasoning blend, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to mix well. Combine the sauce and the pasta together, mixing to distribute the sauce thoroughly with the pasta. Place, covered, in the refrigerator for several hours. Overnight is best. Serve at room temperature with grated or shredded Parmesan cheese.
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