Kevin’s Natural Foods Roasted Garlic Chicken
1 pkg (12 oz) Jovial Organic Brown Rice Gluten Free Fusilli
1 cup pearl mozzarella balls, or cheese substitute
1 cup cherry or grape tomatoes
1 cup preferred whole olives
1 cup chopped scallions, 1 bunch or 3-4 large scallions
1 cup chopped celery, about 3 celery sticks
1/2 English cucumber, cut into 1/4-inch slices
2 Tbsp minced parsley
1/3 cup avocado oil
3 Tbsp refrigerated or homemade pesto
1 lemon, zest and juice
Prepare Kevin’s Roasted Garlic Chicken. Snip the corner of the bag and drain natural broth and discard. Break apart chicken strips by massaging chicken in a package before removing. Break or cut chicken into bite size pieces.
Change It Up: Kevin’s Natural Foods has plenty of chicken entrees! Try our pasta salad recipe with Chicken Piccata or Chicken Marsala!
Heat skillet over medium-high for 1 minute and add 1 Tbsp of preferred cooking oil. Add chicken to skillet, and quickly pour in the sauce packet. Bring just until bubbly, stirring frequently, cook chicken for about 1 minute. Remove chicken to a large salad bowl, and cool.
Note: Our cooking instructions generally state to brown the sous vide chicken. However, in this recipe browning the chicken is not necessary. Simply simmer the chicken so that the chicken absorbs the delicious garlic sauce.
Prepare Jovial Fusilli Pasta. Bring 3 quarts of water to a rolling boil. Add 1/2 tablespoon salt. Cook pasta on high heat, stirring frequently for 10-12 minutes or until al dente. Transfer pasta to a colander, placed over the sink, and drain water. Gently toss pasta with 2 cups ice cubes to cool. Once pasta cools add it to the salad bowl and toss with chicken.
Change It Up: Feeling in the bow-tie mood? Swap Jovial Fusilli Pasta for their gluten free Farfalle!
Add mozzarella balls, tomatoes, olives, scallions, celery, cucumbers, and parsley to the chicken pasta.
Swap It: Marinated artichokes are a tasty swap for olives! Not a cucumber fan? Thinly sliced zucchini can stand in place of the cucumbers. Forgot the pesto? Grab your favorite Italian Dressing or Ranch Dressing!
Prepare pesto salad dressing. Whisk avocado oil, pesto, zest from one lemon, and about 1/4 cup lemon juice (juice from one lemon). Pour dressing over pasta salad and gently toss until ingredients are evenly mixed. Taste for seasoning and adjust with salt and fresh cracked pepper. For best results, cover and refrigerate chicken pasta salad at least 30 minutes before serving or up to 3 days. If desired, sprinkle with Parmesan Cheese.