Pesto Farfalle and Chicken Salad

Ingredients:

1 lb farfalle (bowtie) pasta
2 T olive oil
1 large onion (Walla Walla or Vidalia, if possible)
2 lb boneless skinless chicken breast, grilled or broiled
1 cup dried cranberries
8 oz. or more basil pesto

Directions:

Cook pasta, drain, rinse, and set aside. Saute the onion in the olive oil, about 10 minutes until golden. Cut chicken into bite-size pieces. Add onion, chicken, chicken, and cranberries to pasta. Add pesto and stir gently into pasta. Add salt and pepper to taste.

Note: This recipe is from Cucina in Salt Lake City. Their pesto includes equal parts spinach and basil, and they use 2 cups total.

Orzo Salad with Chicken and Artichokes

Ingredients:

24 oz. orzo, cooked and drained
1 whole chicken breast
6 halves sun-dried tomatoes, julienne (about 1/4 cup)
1 can artichoke hearts
8 oz. feta cheese, crumbled
1/2 c mint leaves, chopped
lemon pepper

For Dressing:

2 T Extra virgin olive oil
juice and zest of 1 large lemon
1/2 t salt, or to taste

Directions:

Cut chicken breast into bite-size pieces and saute in a little oil, seasoning liberally with lemon pepper. Soften sun-dried tomatoes in hot water about 10 minutes, then dice. Drain artichoke hearts, chop into pieces. Combine orzo, cooked chicken breast, diced tomatoes, chopped artichoke hearts, crumbled feta, and chopped mint in large bowl. Combine dressing ingredients and pour over salad; combine and chill.

Note: This recipe was an attempt to duplicate a salad from Cucina in Salt Lake City. The official cookbook from Cucina has this recipe and it uses 16 oz. orzo, 4 cups cubed cooked chicken, 2 lemons, 2 T minced garlic, and 1/2 c. olive oil. In other words, the ratio of good stuff to pasta is slightly higher. So, find the proportions that work; it's yummy either way.