BlogHer Food Conference Miami
05/08/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Bonnie Berman interview Elisa Camahort, co-founder and COO of BlogHer, Inc. This is the largest community network of people who blog and are social media influencers. The BlogHer/Food conference is in Miami, May 16-17, 2014. She discusses food blogging, why it has become so popular and what it means to the media community.
Roasted Chicken Pasta Salad – easy meal for kids to make for Mom on her day
There’s no mess to clean. It uses only one pot, won’t heat up your kitchen and takes only 20 minutes to make. I use a bought roasted or rotisserie chicken breast for the salad. It is cooked on the bone and generally is moist and flavorful. There are many brands of roasted chicken breast that are boned, skinned and cut ready to use. These work fine in this recipe and will shorten the preparation time.
- Any type of short cut pasta such as penne can be used.
- Look for mango chutney in the ethnic or condiment section of the supermarket.
- Apricot jam can be used instead of chutney.
- Place water for pasta on to boil.
- Make dressing.
- Complete salad.
ENTREE: ROASTED CHICKEN PASTA SALAD
1/4 pound fusilli (corkscrew-shaped) pasta 2 cups chicken breast, skin and bone removed, from purchased roasted or rotisserie 6 tablespoons reduced-fat mayonnaise 2 teaspoons curry powder 6 tablespoons bottled mango chutney Salt and freshly ground black pepper 1 cup sliced celery 2 scallions, sliced Romaine lettuce, washed and torn into bite-size pieces (about 4 cups) 1 medium tomato, cut into wedges Place water for pasta on to boil. Meanwhile, remove skin from chicken and remove meat from bones. Cut into 1-inch pieces. Mix the mayonnaise, curry powder and mango chutney together in a large bowl. Add salt and pepper to taste. Add chicken and celery and toss well. Add pasta to boiling water and bring back to the boil. Cook 8 minutes or until pasta is cooked through. Drain and add to the chicken. Toss well. Add more salt and pepper, if needed. Place a layer of lettuce leaves on a serving platter. Spoon salad onto lettuce and top with sliced scallion. Place tomatoes around edge of platter. Sprinkle tomatoes with salt and pepper. Makes 2 servings.
Here are the ingredients you'll need for tonight's Dinner in Minutes:
- 3/4 pound roasted or rotisserie chicken breast (to
- 1 bottle reduced-fat mayonnaise
- 1 bottle curry powder
- 1 bottle mango chutney
- 1 bunch celery
- 1 bunch scallions
- 1 head Romaine lettuce
- 1 medium tomato.
- 1 box fusilli (corkscrew-shaped) pasta
- black peppercorns
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer