Chicken Pasta Salad with Tropical Fruit Dressing

This is my lunch today.

Here is the recipe with the changes I made.

Chicken Pasta Salad with Tropical Fruit Dressing

It is very good. And even better the next day.

I left out the curry, bell pepper and green onions. It is still very good. I did add salt and pepper.

1/2 lb boneless, skinless chicken ( I used thighs)
6 oz fusilli pasta ( I didn't measure)
1 small can pineapple tidbits, 1/4 cup juice reserved
1/2 cup mayonnaise
2 tsp brown sugar
1 tsp curry powder
1 cup mandarin orange sections, packed in juice (I used the 11 oz can and drained it
1/2 cup chopped bell pepper
2 green onions, chopped

Cook chicken for several minutes in boiling water (I added 4 chicken cubes to the water) until thoroughly cooked and then cut into chunks.

Cook pasta in water from chicken according to directions; drain. Allow to cool to room temperature. DO NOT RINSE IF YOU COOKED IN THE CHICKEN WATER.

Combine pineapple juice, mayo, sugar, and curry powder. I added salt and pepper. Stir in pasta, chicken, pineapple, mandarin slices, bell pepper and green onions. Mix well and chill for 1 hour before serving.

Chicken Noodle Soup

This is made in the pressure cooker and I will give those directions, but you could do the same thing on the stove.

1 pound boneless, skinless chicken breast, cubed

2 tbl flour

salt and pepper to taste

3 tablespoons butter

1 yellow onion, diced

4 ribs celery, sliced

3 large carrots, sliced

1 tsp dried thyme

1 1/2 cups uncooked farfalle pasta

6 cups chicken stock or broth

1/2 tsp salt 

1/4 tsp pepper

1 cup frozen corn kernels, thawed and optional

1. Toss the cubed chicken breasts in flour that has been generously seasoned with salt and pepper, until all pieces are lightly coated.

2. With the cooker's lid off, heat butter on HIGH or brown until melted and sizzling.

3. Place the coated chicken in the cooker, and cook until lightly browned, about 5 minutes.

4. Add the onion, celery, carrots, and thyme, and stir well, cooking 1 minute more.

5. Cover all with pasta, chicken stock, salt and pepper. Securely lock the pressure cooker's lid and set for 6 minutes on HIGH.

6. Perform a quick release to release the cooker's pressure.

7. Stir in the corn kernels and simmer 1 minutes before serving.