Ingredients
2 pounds rotilli or bowtie pasta
6 tablespoons of extra virgin oil
A healthy assortment of mixed garden vegtables…any type will do.
4 large chicken breasts…bbq’d or grilled or both.
2 large limes
10-12 jalapeno stuffed green olives, coarsley chopped
Large spoonful of Dijon mustard
2-3 capfuls of Balsamic Vinegar
(or italian dressing w/balsamic in it)
Salt & Pepper to taste
Preparation
Make chicken prior and set aside in bowl or foil-wrapped. Cook pasta adding 2-3 Tbls. of EVVO and salt to water. While water is boiling and pasta cooking (about 15 - 30 minutes), prepare all vegtables. I usually steam vegtables slightly underdone with homemade dry-rub. Let steam out and let stand while draining/attending to pasta. Dice vegtables to under-bite sized pieces. Coarsley chop chicken. Dressing: In large bowl, mix mustard, balsamic, salt/pepper and briskly whisk in EVOO until “loosley thick”. Combine pasta, vegtables and chicken. Drizzle with EVOO until lightly coated. Incrementally combine mustard dressing being sure not to over-coat.
