Chicken Pasta Salad (published in Chile Pepper Magazine)

Fiery Chicken Pasta Salad with Basil Aioli

(published in Chile Pepper Magazine)

Zest Factor: Medium * Yield: 4 servings


1 large chicken breast, cut into cubes

1 teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon cayenne

1 tablespoon olive oil

1 teaspoon lemon juice

salt and freshly ground pepper

4 cups cooked rotini pasta (I like tri-color for extra color)

1 head broccoli florets, steamed

¼ cup sun-dried tomatoes, sliced

1 64g (2.25 oz) can sliced black olives

1 cup cherry tomatoes cut in ¼’s

½ cup pepperoncini, sliced

1 cup mayonnaise

¼ cup grated parmesan cheese

½ cup fresh basil leaves

½ cup fresh cilantro leaves

4 cloves garlic, pressed

1 tablespoon lemon

1 green chile pepper, minced (I used an Anaheim pepper)

3 tablespoons olive oil

In a small bowl coat chicken pieces with smoked paprika, chili powder, and cayenne. In a medium sauté pan over high heat, add olive oil and cook chicken about 3 minutes then add lemon juice and salt and pepper to your taste. Cook about 2 more minutes until fully cooked. Transfer chicken to a large bowl and add pasta, broccoli, sun-dried tomatoes, black olives, cherry tomatoes and pepperoncini.

In a blender combine mayonnaise, parmesan cheese, basil, cilantro, garlic, lemon, minced chile pepper and salt and pepper to taste. Pulse and drizzle in olive oil till a smooth consistency is reached. Dress pasta salad with basil mayonnaise (you may have extra basil mayonnaise so coat to your taste and reserve the remainder for a sandwich spread or later use). Chill and serve your chicken pasta salad. Enjoy!


One thought on “Chicken Pasta Salad (published in Chile Pepper Magazine)

  1. Pingback: Pulled Chicken BBQ Slam « Cooking with Aurora

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