What Was I Thinking?
I have my share of them. None of them is unusable, or that unusual, but I have to admit they have not become usual, and remain unused.
ChefShop.com. They don't carry cleaning products... at least, not to my knowledge. Do I drizzle it on cheese? Put it in a cocktail? Is it for desserts? All of the above?
Chicken-Chipotle Pasta Salad
1 skinless, boneless chicken breast half
1 cup farfalline pasta, or other small pasta shape
1 cup frozen peas
2 carrots, peeled and diced
1 tablespoon finely chopped fresh oregano
1/3 cup mayonnaise
1-2 teaspoons puréed chipotle chiles in adobo sauce, to taste
freshly ground pepper
romaine or butter lettuce, for serving
Place the chicken breast in a small pot and cover with 4 cups water. Add a teaspoon or so of salt and bring to a boil. Reduce heat to very low and simmer for 6 minutes. Remove from the heat and let sit in its broth for 10 minutes. Remove from the broth and place on a cutting board. (Do not toss the broth!) When cool, dice the chicken and set aside.
Bring the broth back to a boil and add the farfalline. Cook for three minutes and then add the peas and carrots to the pasta. Return to a boil and cook for 3 more minutes. Drain and rinse with cold water to stop the cooking. Once cool, toss onto a mixing bowl.
To the pasta and vegetables, add the chicken, oregano, mayonnaise and chipotle chile. Season with salt and pepper. Mix well and refrigerate until cold.
Serve on a bed of shredded lettuce.
Serves 4 for a light supper.