Chicken Pasta Antipasto Recipe
This pasta salad antipasto is an excellent choice for brunch, lunch, or the antipasto for a large meal.
- 1 pound penne pasta
- 6 slices prosciutto crudo
- 2 chicken breasts, cooked
- 1/4 cup sun dried tomatoes, julienned
- 1/2 cup black olives, pitted
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 cup extra-virgin olive oil
- 2 Tbs lemon juice
- 1/2 cup fresh basil leaves
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- Cook the pasta to al dente. Drain and rinse with cold water to stop the cooking. Set aside.
- Slice the prosciutto crudo into thin strips.
- Cut the chicken mean into cubes
- In a large bowl mix the chicken, sun dried tomatoes, olives, Parmesan cheese, and the pasta.
- In a bowl combine the olive oil, lemon juice, chopped basil, salt, and pepper.
- Just before serving add the dressing and toss well.
Note: "The Romans served many different appetizers to begin their banquets. The most popular items were seasoned eggs and egg-based dishes, vegetables, salad, mushrooms and truffles, assorted shellfish, cheese with herbs, olives, sausages, and even more filling dishes, such as complicated fricassees and casseroles, which today would be considered complete meals in themselves."
A Taste of Ancient Rome, Ilaria Gozzini Giacosa
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