Braised Balsamic Onion Pasta Salad
Servings
4Serving size
2 ounces pasta with 4 ounces chicken and sauceThis recipe can easily be multiplied and makes very good leftovers.
Ingredients
| 4 quart Water |
| 8 ounce Whole Wheat Bow Tie Pasta (or gluten-free pasta) |
| 2 tsp. Olive oil |
| 4 medium White onions (thinly sliced) |
| 6 Tbsp. Balsamic vinegar |
| 1/2 cup No salt added vegetable stock (or no salt added chicken stock or water) |
| 16 ounces Boneless, skinless chicken thighs (leave whole) |
| 1 medium Red bell peppers (seeded and diced) |
| 4 Tbsp. Pine nuts |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 3 ounce Blue cheese (crumbled) |
Instructions
Place the water in a large sauce pan over high heat. When the water boils, add the pasta.
Cook, stirring occasionally, for about 15 minutes until the pasta is tender, but not mushy.
Drain and place in a large mixing bowl.
While the pasta is cooking, place the olive oil in a large skillet over high heat.
Add the onions and cook, stirring frequently, for about 7 minutes, until the onions begin to brown. Adjust the heat so that the onions don't burn.
Add the vinegar and vegetable broth and stir.
Cover, reduce the heat to medium, and simmer for 7 minutes. Stir occasionally.
While the onions are cooking, add the chicken thighs to the skillet in the oven.
Roast for about 12 to 15 minutes. Remove the chicken to a plate and let cool for 5 minutes.
When the onions are done, add them to the bowl with the pasta and gently fold together.
Cut the cooked chicken thighs in 1/2 inch cubes, add to the bowl with the pasta, then gently fold together.
Add the red pepper, pine nuts, pepper, salt, and blue cheese to the bowl.
Fold together gently and chill well before serving.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I love blue cheese. It makes a great ingredient for adding to almost anything, especially salads. One problem is that people often use too much. I ordered a salad recently at a restaurant and there was way too much blue cheese. It doesn’t take much to be overwhelming: just a little bit brings a lot of savory saltiness to your dish with a pungent tartness of its own.