Travel Bangladesh: Idrakpur Fort

Travel Bangladesh: Idrakpur Fort: Idrakpur Fort is situated at Munshiganj proper, on the west bank of the canal running through the town, and in the eas...

Grilled Chicken Pasta Salad with Caramelized Onion, Broccoli and Mango

Ingredients

1 package (8oz) uncooked campanelle or rotini pasta

3 boneless skinless chicken breasts (1 lb)

1 tablespoon olive oil

1 medium onion, finely chopped (3/4 cup)

3 cups fresh broccoli florets

2 ripe mangoes, seed removed, peeled, and cut up

1 red bell pepper, chopped

1 medium zucchini, quartered lengthwise, then cut crosswise into slices (1 cup)

1 bottle (8 oz) Italian dressing

1/2 teaspoon salt 

Directions

1.     Heat gas or charcoal grill. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.

2.      Meanwhile, place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice until juice of chicken is clear when center of thickest part is cut (170°F). Cool slightly. Cut into 3/4-inch cubes.

3.    In 8-inch nonstick skillet, heat oil over medium-high heat. Stir in onion; cook uncovered 5 minutes, stirring occasionally.

4.   Reduce heat to medium-low. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onion is deep golden brown (onion will shrink during cooking). Cool slightly.

5.    In large bowl, combine pasta, chicken, caramelized onion and remaining ingredients; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.

 

Nutrition Information

Serving Size: 1 Serving

Calories 360(Calories from Fat110), Total Fat13g (Saturated Fat1 1/2g, Trans Fat0g), Cholesterol 35mg Sodium 810mg Total Carbohydrate 42g (Dietary Fiber 4g Sugars13g), Protein19g; % Daily Value*: Vitamin A 20%; Vitamin C 50%; Calcium 4%; Iron 10%;

Exchanges: 2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Pasta Salad with Broccoli and Grapes

Ingredients

4 cups uncooked bow-tie (farfalle) pasta (8 oz)

1 lb fresh broccoli

1 cup mayonnaise

1/3 cup sugar

1/3 cup chopped red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, cut in half

1 cup chopped pecans

8 slices bacon, crisply cooked, crumbled

Freshly ground pepper, if desired 

Directions

1.       Cook and drain pasta as directed on package.

2.       Meanwhile, cut broccoli florets from stems; separate florets into small pieces using tip of paring knife. Peel away tough outer layer of stems; finely chop stems.

3.       In large bowl, mix mayonnaise, sugar, onion, vinegar and salt with whisk. Add broccoli fl orets and stems, grapes and hot cooked pasta; stir to coat. Cover; refrigerate 3 hours.

4.       Sprinkle pecans in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.

5.       Just before serving, stir pecans and bacon into salad. Sprinkle with pepper.