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Basil Chicken and Pasta Salad


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  • 1/2 cup water
  • 1/2 cup chardonnay
  • 1/4 tsp dried whole basil
  • 6 blk peppercorns
  • 1 bay leaf
  • 1 clove garlic, halved
  • 1/2 pd boneless chicken breasts
  • 2 tbsp light mayonnaise
  • 2 tbsp light sour cream
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1/2 tsp spicy brown mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup cooked corkscrew pasta
  • 1 cup grape or cherry tomatoes halved
  • 1/4 cup thinly sliced green onions
  • Red leaf or bibb lettuce leaves



Step 1

Combine first 6 ingredients in a large saucepan, bring to a boil. Add chicken, cover, reduce heat and simmer for 13 minutes or until chicken is done. Remove chicken from sauce and set aside. Strain cooking liquid and reserve 2 tbsp liquid. Discard solids. Chop chicken and set aside. Combine reserve cooking liquid with mayonnaise, and next 6 ingredients in large boil, stir well. Add chicken, pasta and next 2 ingredients, toss gently to coat. Serve at room temperature on lettuce.

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