Project Description

– Reunion Pasta Salad –

Ingredients

  • 2 lbs. Boneless, Skinless Miller Poultry chicken breast
  • 1 lb Uncooked penne pasta
  • 1 lb. Frozen bean & carrot mixture
  • 2 cups Frozen broccoli florets
  • 8 oz. 1 – 8 oz. package sliced fresh mushrooms
  • 2 Tomatoes, diced

Dressing Ingredients

  • 1/2 cup Olive Oil
  • 1/3 cup White wine vinegar
  • 1 tsp. Salt
  • 1 tsp. Basil leaves
  • 1 tsp. Oregano leaves
  • 1 clove garlic, minced (optional)
Cook Time: 30min

Cooking Instructions

  1. Cut chicken into 1-inch chunks, Salt & pepper lightly.
  2. In medium bowl, blend dressing ingredients.
  3. In dutch oven, cook pasta according to package directions, adding frozen vegetables after 8 minutes. Bring back to boil and cook 3 to 4 minutes or until pasta and vegetables are tender. Rinse in cold water to cool; drain.
  4. Spray large nonstick skillet with cooking spray. Heat skillet over medium-high heat and then add chicken. Cook and stir 7-10 minutes or until chicken is browned and internal juices run clear.
  5. In very large bowl combine cooked pasta and vegetables, chicken, mushrooms and tomatoes; mix well. Add dressing to salad and toss until coated. Cover and refrigerate thoroughly before serving.

Ingredients

  • 2 lbs. Boneless, Skinless Miller Poultry chicken breast
  • 1 lb Uncooked penne pasta
  • 1 lb. Frozen bean & carrot mixture
  • 2 cups Frozen broccoli florets
  • 8 oz. 1 – 8 oz. package sliced fresh mushrooms
  • 2 Tomatoes, diced

Dressing Ingredients

  • 1/2 cup Olive Oil
  • 1/3 cup White wine vinegar
  • 1 tsp. Salt
  • 1 tsp. Basil leaves
  • 1 tsp. Oregano leaves
  • 1 clove garlic, minced (optional)
Cook Time: 30min

Cooking Instructions

  1. Cut chicken into 1-inch chunks, Salt & pepper lightly.
  2. In medium bowl, blend dressing ingredients.
  3. In dutch oven, cook pasta according to package directions, adding frozen vegetables after 8 minutes. Bring back to boil and cook 3 to 4 minutes or until pasta and vegetables are tender. Rinse in cold water to cool; drain.
  4. Spray large nonstick skillet with cooking spray. Heat skillet over medium-high heat and then add chicken. Cook and stir 7-10 minutes or until chicken is browned and internal juices run clear.
  5. In very large bowl combine cooked pasta and vegetables, chicken, mushrooms and tomatoes; mix well. Add dressing to salad and toss until coated. Cover and refrigerate thoroughly before serving.

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Chicken Pieces
Description		 Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast		 170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips		 165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs		  180°F  1 – ½ hours
1 ½ – 2 ¼ hours

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Chicken Pieces
Description		 Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast		 170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips		 165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs		  180°F  1 – ½ hours
1 ½ – 2 ¼ hours