Warm Chicken Salad Pasta
A great summer recipe for those hot summer days! Minimal cooking, canned chicken and fresh veggies result in a full meal without heating up the kitchen.
Ingredients
- 1 12oz box of uncooked spiral noodles
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernels
- 2 12.5oz cans of chicken
- 1/2 cup mayonnaise
- 1/2 cup ranch dressing
- 2 stalks celery, chopped
- 1/4 cup finely chopped onion rinsed under cold water
- 1/8 cup white sugar
- 1 tsp apple cider vinegar
- 1/2 tsp celery seed
- 1/8 tsp garlic powder
- salt and pepper to taste
- 1 medium tomato, chopped
- 1 medium cucumber, chopped
Instructions
- Fill a large stockpot with water and a generous pinch of salt. Bring to a boil. Add pasta and cook until al dente.
- Add frozen peas and corn. Bring back to boil. Cook until pasta is tender. Drain and set aside.
- Open cans of chicken, and drain, reserving 1/2 cup of the liquid. Add chicken to a bowl and flake apart any chunks.
- Add remaining ingredients, including 1/4 cup of the reserved chicken liquid and stir well.
- Add chicken mixture to hot pasta, stir well and place lid back on pot. Let sit for about 5 minutes, or until the chicken mixture has warmed up. Add more reserved chicken liquid if needed to make it creamier. Add salt and pepper to taste. Add tomato and cucumber. Enjoy immediately warm or refrigerate for a cool, refreshing meal later.
Notes
*Rinsing the onion after chopping it helps cut down on the spiciness and aftertaste. I used red onion for this recipe but any onion will do.