Claire Whitley | Crumbs
Claire Whitley | Crumbs
With the summer heat hitting Moscow in waves, a nice cool dinner is always appreciated. This recipe is colorful and flavorful and makes the summer heat cool off for just a bit. It is also a healthy way to keep the warmth at bay. If you have a grill, try grilling the chicken instead of using a skillet.
Ingredients:
- 8 ounces uncooked pasta
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 3 cups fresh broccoli florets
- 1 ripe mango, seed removed, peeled and cut up
- 1 red bell pepper
- 8 ounces Italian dressing
Directions:
- Cook pasta as directed on package
- Drain, rinse with cold water and allow to drain completely, set aside
- Meanwhile, cook chicken in a 10-inch frying pan over medium heat, turning over at least once
- Sprinkle with salt and pepper while chicken is cooking
- Allow chicken to cool before cutting into 3/4-inch cubes, set aside
- In small skillet, heat oil over medium-high heat
- Stir in onion and cook uncovered for five minutes, stirring occasionally
- Reduce heat to medium-low
- Cook 10-15 minutes longer until onion is deep golden brown
- Cool slightly
- In a large bowl, combine pasta, chicken, caramelized onion and remaining ingredients
- Toss gently to coat
- Cover and refrigerate 30 minutes to blend flavors
Claire Whitley can be reached at crumbs@uidaho.edu or on Twitter @Cewhitley24