Italian-Style Chicken Pasta Salad

By Queenbee_47

This is the perfect meal paired with some fresh bread on a hot summer day!

Ingredients

• 3 boneless, skinless Chicken Breasts
• 1/3 cup Lemon Juice
• 1 clove Garlic
• 3 oz thinly sliced Proscuitto
• 1 medium Cucumber
• 2 Tblsp. seasoned Pepper
• 2 Tblsp. Olive Oil
• 1 1/2 cups Penne Pasta
• 1/2 cup sun-dried Tomatoes, cut into thin strips
• 1/2 cup pitted black Olives
• 1/2 cup canned Artichokes hearts, quartered
• 2 oz. Parmesan cheese, shaved
• Creamy Basil Dressing
• 1/2 cup Olive Oil
• 2 Tblsp. White Wine Vinegar
• 1/4 tsp. seasoned pepper
• 1 tsp. Dijon Mustard
• 1 Tblsp. Cornstarch
• 1/2 cup Water
• 3/4 cup Light Cream
• 1/3 cup Chopped Fresh Basil
• Salt to taste

Details

Servings 6

Preparation

Step 1

1. Place chicken in medium bowl iwht lemon juice and garlic. Cover with plastic wrap and refrigerate at least 3 hours to overnight, turning occasionally. Cut cucumber in half lenghtwise and slice.
2. Drain chicken and sprinkle with seasoned pepper. In large skillet, heat oil. Cook the chicken for 5 minutes on each side or until lightly browned and cooked through. Remove from heat. Cool chicken and cut into bite-sized pieces.
3. Cook the pasta according to package directions and drain well. Rinse pasta and drain again. In a large bowl combine pasta, chicken, cucumber, prosciutto, sun-dried tomatoes, olives and artichoke hearts. Pour warm dressing over and toss gently to combine. Serve salad warm or cold and sprinkled with parmesan shavings.
4. To make Creamy Basil Dressing:
In a medium saucepan combine oil, vinegar, seasoned pepper and mustard. Combine cornstarch and water until smooth. Add to pan. Whisk over medium heat for 2 minutes, or until the sauce boils and thickens. Add the cream, basil and salt. Stir until heated through.