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Prep 25min
Total1hr25min
Servings4
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Ingredients
1/2
teaspoon salt (for cooking pasta), if desired
2
cups uncooked rotini or rotelle (spiral) pasta (6 oz)
10
asparagus stalks (about 8 oz)
1
clove garlic or 1/8 teaspoon garlic powder
5
oz cooked chicken or turkey
1/2
cup fresh basil leaves
1/2
cup shredded Parmesan cheese (2 oz)
1/4
cup olive or vegetable oil
1
tablespoon grated lemon peel
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Steps
1
Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender but not mushy. While water is heating and pasta is cooking, continue with recipe.
2
Break off and discard the tough ends of the asparagus stalks where they snap easily; wash asparagus. Cut asparagus into 1-inch pieces to measure 2 cups. Add asparagus to the pasta during the last 2 to 3 minutes of cooking.
3
Peel and finely chop the garlic. Cut the chicken into 1/2-inch cubes to measure about 2 cups. Tear the basil leaves lengthwise into narrow strips.
4
Place strainer or colander in the sink. Pour pasta and asparagus in the strainer to drain. Rinse with cold water; drain.
5
In a large glass or plastic bowl, toss pasta, asparagus and chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover with plastic wrap; refrigerate 1 to 2 hours or until chilled.
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Substitute ham for the chicken and shredded Swiss cheese for the Parmesan cheese.
Cut edges of basil leaves turn black very quickly which is fine when adding to a sauce or mixture. Carefully tear the basil leaves just before adding to this salad to prevent the edges from darkening as quickly.
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