Friday, July 22, 2011

Chicken Thyme Penne

I got this out of my Betty Crocker cookbook. Make this tasty, cook summer dinner in the morning when it is cool. Leave it in the fridge all day and then just pull it out and serve it up!

3 cups uncooked penne pasta (10 oz)
4 cups cubed cooked chicken (cook it however you want)
2 cups red grapes, halved
2 medium stalks celery, sliced
1/3 cup chopped onion
3 TBS olive or vegetable oil
2 TBS chopped fresh or 2 tsp. dried thyme leaves, crumbled
1 1/4 cups mayo
1 TBS milk
1 TBS honey
1 TBS ground mustard
1 tsp. salt
1 cup chopped walnuts, toasted (to toast walnuts put them in the oven at 350 F on an ungreased cookie sheet for 6-10 min, until lightly brown)

1. Cook and drain pasta. Rinse with cold water; drain.

2. In a very large bowl, mix pasta, chicken, grapes, celery and onion. In a small bowl, mix oil and 1 TBS/1 tsp. thyme. Pour oil mixture over chicken mixture; toss to coat.

3. In small bowl, mix mayo, milk, honey, mustard, salt, and remaining thyme. Cover chicken mixture and mayo mixture separately and refrigerate at least 4 hours but no longer than 24 hours.

4. Up to 2 hours before serving, toss chicken mixture and mayo mixture. Cover and refrigerate until serving time. Just before serving, stir in 3/4 cup of the walmuts. Sprinkle salad with remaining nuts.

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