Thursday, October 13, 2011

Rotini with Chicken and Peppers with our NEW Olive Oil with Lemon Peel


We are so excited about our new infused Olive Oils here at STAR and have been having lots of fun cooking with them.  This recipe uses the new Family Reserve Olive Oil with Lemon Peel and is a great use of leftover chicken!
1 package (12 oz.) tri-color rotini, cooked
1 lb. chicken breasts, cooked and chopped
1 each green, yellow, red peppers, sliced into pieces
2 Tbs. parsley, chopped
2 tsp. garlic, minced
1/2 cup STAR® Family Reserve Olive Oil with Lemon Peel
1/2 cup STAR® Balsamic Vinegar
3 tsp. STAR® capers 
salt and pepper to taste

 After rotini is cooked, combine with peppers, cooked chicken breast and parsley. In a separate bowl, make the dressing by combining the garlic with Family Reserve Olive Oil with Lemon Peel, STAR Balsamic Vinegar, and STAR capers. Mix thoroughly and adjust the seasoning with salt and pepper. Toss with rotini mixture and let rest in the refrigerator for about a half-hour for the salad to season. Place in a bowl, or serve on individual beds of mixed baby lettuces.


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