Chicken Vegetable Pasta Salad
2 NatureRaised Farms® Boneless Skinless Chicken Breasts, diced
2 tablespoons vegetable oil
To taste kosher salt and ground black pepper
1 red bell pepper, thinly sliced
1 cup fresh asparagus, sliced into 1 inch pieces
1 head broccoli, cleaned & trimmed
½ (16 ounce) box farfalle pasta
1 tablespoon lemon juice
¼ cup olive oil
- Heat oil in a large skillet over medium heat. Season the chicken and cook for 15-20 minutes; flipping often, until the internal temperature reaches 170°F.
- While the chicken is cooking; bring a pot of water to a boil. Cook or blanch the vegetables in the boiling water for 30 secounds-1 minute. Quickly remove the vegetables from the water using a slotted spoon or a spider skimming tool. Plunge the vegetables into a bowl of ice water to help them cool quickly. Cook the pasta in the boiling water for 9-10 minutes. Drain and plunge into ice water. Remove everything from the ice water and drain over paper towels. Toss everything with lemon and oil, in a large mixing bowl. Toss in the chicken, season with salt and pepper if needed.
- Serve this pasta salad chilled or room temperature.