Spring Chicken and Pasta Salad

Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 15 minutes Cook Time: 30 minutes Serves 6

6 large eggs

1 (16.0 ounce package) bow tie pasta

1 pound chicken thighs

1 large cucumber, sliced

1 bunch radishes, trimmed and sliced

2 large carrots, peeled and sliced

½ medium red onion, chopped

2/3 cup Italian-style salad dressing

4 leaves romaine lettuce, thinly sliced

salt and pepper, to taste

Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 12-15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.

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 bow tie 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 12 minutes. Drain well in a colander set in the sink, and rinse with cold water.

Meanwhile, heat a non-stick pan over medium-high heat. Add chicken, seasoned with salt and pepper, and cook until no longer pink inside, about 4 minutes per side. Remove the chicken from the pan, and set aside to cool.

Cut the chicken into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix. Serve as is or serve on top a bed of romaine lettuce.

Note: Pasta salad can be served at room temperature or chilled.