This meal is great any time of the year, but it’s especially practical in the summer because it can be enjoyed served hot or cold. It makes a great alternative to pasta salad when on a picnic because there is no mayo to worry about spoiling in the heat.
This recipe is not too precise because it’s meant to be customized to your own tastes.
- spaghetti or spaghettini
- chicken breasts (cut into bite-sized pieces)
- diced tomatoes (either fresh or canned)
- vinegar-based salad dressing (such as italian)
- your choice of seasoning for the chicken
- Start boiling water and cook the amount of spaghetti you usually make for your family.
- With a small amount of olive oil, cook the chicken in a large pan. I usually use about 1 good-sized chicken breast per 2 people I’m cooking for. (This recipe is budget-friendly; the chicken goes farther because it isn’t the main part of the meal.)
- Season the chicken with your choices of spices. Salt and pepper are always good, and I love to use Italian seasoning as well. This would also be good with dried parsley.
- When the chicken is almost done, add your diced tomatoes. If you use canned, make sure they’re well drained. (If you’re going to serve this cold, you can add the tomatoes at the end, instead.)
- When the pasta is done, drain it and add it to the chicken and tomatoes. Mix it up, then add your salad dressing. I usually use Italian dressing, but last time I used a sesame dressing and it worked out really well. Toss to coat well. You might need to add more dressing after it’s sit for a while because the pasta will absorb some of it.
- Serve either hot or chilled.
As you see, it’s a very basic recipe, but it’s sure to be enjoyed! Try it!
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Do you have a favourite summer recipe?