By: René McCracken, NTCC Ag Director
Spring has “sprung” and we are busily getting our garden cranked up and growing at NTCC Sustainable Market Farm. At our annual plant sale and yard sale at Springfest this Friday and Saturday we will be selling one of my most requested dishes. For you lucky readers I am going to share in this issue of Farm Fashioned Recipes our Grilled Chicken Spaghetti Salad! This is the reason I plant a variety of tomatoes, bell peppers and basil in our garden every year just to get the ingredients to make this wonderful salad. You can also alter this is several ways like adding bacon or fresh sliced zucchini or using spaghetti squash instead of pasta to make a wonderful keto friendly dish. It has more than once been requested by my church family at fellowships and by my students and faculty at summer socials. Next time you are requested to bring the “salad” to a BBQ – serve up this crowd pleaser and enjoy the accolades!
Ingredients
For the Chicken:
1 pound of grilled chicken breasts sliced or cut into bite sized chunks (see previous recipe on brined grilled chicken)
Can purchase cooked frozen grilled chicken
For the Dressing:
2 cloves crushed garlic
2 tablespoons fresh basil chopped (or 1 tablespoon dried)
2 tablespoons fresh oregano chopped (or 1 tablespoon dried)
1 Tbsp Dijon mustard
1 balsamic vinegar
1 Tbsp of honey (can also use stevia here)
3/4 c light olive oil
Salt and pepper to taste
For the Pasta:
1 pound your favorite pasta
1 10 ounce carton cherry tomatoes, halved
1 bell pepper diced
½ cup sliced thin red onion
1 cup grated Parmigiano Reggiano cheese
Instructions
For the dressing: Mix all dressing ingredients together in a medium bowl. Set aside. Prepare grilled chicken or open and thaw packaged grilled chicken and allow to cool. For the Pasta: In a large pot, cook pasta in salted boiling water until al dente (tender but firm). Drain off water and place pasta in a bowl with ice water. Once the pasta is cold, drain off water (let it sit in the strainer for about 5 minutes to dry well). To a large bowl, add pasta, tomatoes, onion, bell pepper, cheese, and chicken. Drizzle dressing over the top and then toss until combined. Place covered in the refrigerator until ready to serve.
If you would like to taste this recipe before you try it – come out to the NTCC Springfest Friday March 29th or Saturday March 30th. Enjoy the meal, the farm tours, shop the garage sale booths or dare to try our Goat Yoga! For more information on NTCC Ag Program and events contact Rene’ McCracken at 903-434-8267 orrmccracken@ntcc.edu or catch us on the web at www.ntcc.edu/ag or like us on facebook at NTCC Ag Department.
