Barbeque Chicken Pasta Salad

 I'm not a huge fan of pasta salad, but this one is worth it! It's also actually healthy for the most part! I love using wholewheat noodles! They are so much better for you, but you can use whatever kind you want. Of course I NEVER add cilantro, and I really don't like jalepeños, so I never add them. Also, rotisserie chicken makes this even easier! Yummmyyy!!! (got this one from allrecipes)

Zesty and sweet, this unique pasta salad melds the flavors of barbeque chicken, pasta, and freshly diced vegetables for a delicious summer meal. Can also be made without the chicken or with less, for a side dish.

Prep Time:

 

30 mins

Cook Time:

 

25 mins

Additional Time:

 

40 mins

Total Time:

 

1 hr 35 mins

Servings:

 

12

Yield:

 

12 servings

Ingredients

• 3 skinless, boneless chicken breast halves

• 1 cup barbeque sauce

• 1 (16 ounce) package small whole-wheat pasta shells

• 1 cup barbeque sauce

• 1 cup mayonnaise

• 1 teaspoon ground cumin

• 1 cup jicama, peeled and diced

• 2 red bell peppers, seeded and diced

• 2 orange bell peppers, seeded and diced

• 2 (15.25 ounce) cans whole kernel corn, drained

• ¾ cup minced fresh cilantro

• 2 (15 ounce) cans black beans, rinsed and drained

• 2 jalapeno peppers, seeded and chopped (wear gloves) (Optional)

• 1 red onion, chopped (Optional)

Directions

1. Place the chicken breasts into a saucepan over medium-low heat, and pour in 1 cup of barbeque sauce. Simmer the chicken until the meat is no longer pink inside, about 15 minutes. Allow to cool, and dice chicken meat.

2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Rinse pasta with cold water until chilled, and drain again thoroughly.

3. In a large salad bowl, whisk 1 cup of barbeque sauce with mayonnaise until thoroughly combined. Mix in the cumin, then stir in cooked chicken. Place cooked pasta, jicama, red and orange bell peppers, corn, cilantro, black beans, jalapeno peppers, and red onion into the salad bowl, and gently fold to combine with the dressing. Serve warm or chilled.

Nutrition Facts

             

French Toast --Pain perdu brioché au sucre vanillé

This is the BEST most creamy morning day dream that you will eat for breakfast!!! This is the way french toast is meant to be made! How do I know? Because one of the best benefits of learning french is that you can read french recipes and that is precisely what I have done! I have translated it here. Woohoo! You will not find better! My favorite part? Aside from the perfection of these, My germ OCD of slimy eggs has a no holds barred with the juicy creaminess of the middle because the juiciness is not from raw eggs! All of the eggs are on the outside fully cooked! Pheeewwwww!!! We could've died there! 

There is a lot of sugar in this recipe, I usually use half of what it calls for. I like to put the milk and egg mixture in containers that are square so that it fits the bread well.

Ingredients:

6 Pers.

• 12 slices of Brioche
• 1 Heaping Cup of Milk
• 1/2 C Sugar
• 1 pkg. Vanilla Sugar (or Vanilla)
• 5 Eggs
• 1.11 C Butter
• Syrup

• Instructions :

• Prep time: 10 min

• 1. Mix the milk and sugar and warm milk to help dissolve the sugar,  then stir in the vanilla. 

• 2. In a separate bowl, beat the eggs

• 3. Dip the bread slices in the milk mixture and then in the egg mixture and cook on a medium heat griddle or pan. Serve with fresh fruit, whipped cream and or syrup.