This week I have been working on some new recipes. They are easy and simple recipes to prepare and you can make them in less than 45 minutes.
This recipe is a delicious pasta salad with amazing flavourable dressing. The idea is to make a comfy dinner and still have enough to take for lunch the next day.
My husband and son love the idea and so far, they are enjoying their meals.
While sautéing the chicken breast in a skillet, I’m cooking the spring beans in a pot on medium heat. After a few minutes I transfer them into the skillet and let them sit over the chicken. In the same water where I cooked the spring beans I added the pasta.
Everything is running smoothly. As the pasta is cooking and the chicken is on low heat. We can begin making the dressing. For this dressing I added my homemade mayonnaise that has already a lot of flavour to it.
Combine all the ingredients together and you have an amazing pasta salad coated with a glossy dressing all made in house.
After makings this mayo and this dressing you won’t want to buy from the supermarket anymore, especially when you know it’s that simple.
Chicken Pasta Salad | 6 servings
Ingredients
- hand full of spring beans chopped in 3
- pinch of salt
- drizzle olive oil
- 1 bay leaf
- ----
- 4 chicken breasts, cubed
- drizzle olive oil
- 2 garlic cloves, sliced
- 1 bay leaf
- pinch of salt
- freshly ground pepper
- 3 tbsp white wine
- ----
- pasta, chefs choice
- Dressing
- 2 eggs, boiled, peeled and finely diced
- 1 cup homemade mayo
- 1/2 cup sour cream
- 1 tbsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp paprika powder
- salt and freshly ground pepper, to taste
Directions
- Step 1 Boil water in a pot. Add a pinch of salt, a drizzle of olive oil and a bay leaf. Finally bring it to a simmer and cook the spring beans for 5 minutes.
- Step 2 In a skillet, add a drizzle of olive oil, garlic and the chicken cubes. Add in the bay leaf, a pinch of salt and freshly ground pepper. Stir those ingredients and allow the meat to grab those flavours for about 8 minutes and then pour in the white wine, let it cook until tender. Transfer the spring beans into the skillet and place a lid over the chicken and the beans, continue cooking on low heat. Stir once and a while.
- Step 3 In the same water where we cooked the spring beans add the pasta, enough for all and some leftovers. Let it cook for about 10 to 12 minutes on medium heat.
- Step 4 Prepare the homemade mayonnaise using a hand blender.
- Step 5 In a medium bowl add the mayonnaise, sour cream and stir in the rest of the ingredients. Add the salt and pepper for last, only after tasting it. You may not need to add it to the dressing.
Homemade Mayonnaise
Ingredients
- 1 large egg
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- 3/4 cup Canola oil
Directions
- Step 1 If the egg was chilled, place it in a bowl and add hot tap water to cover it. Let it sit for 5 minutes. This will take the chill off it.
- Step 2 In a tall cup in which the hand blender can reach the bottom, crack the egg, add the lemon juice, mustard, salt and pepper.
- Step 3 Pour the oil in a glass measuring cup and while the blender is running, add the oil in a slow, steady steam and continue the process until the mayonnaise thickens.
- Step 4 The texture will become noticeably creamier. Taste and adjust the seasoning.
DID YOU MAKE THIS RECIPE?
Please be sure to leave a comment and/or give this recipe a rating. I’m so excited to hear from all of you! Sharing on social media is much appreciated!
Tag me @familyfoodaroundtheclock on Instagram and include the hashtag #familyfood4all . I would love to see your tasty creations!
