Chicken Noodle Salad

10 Jun

Boneless, skinless chicken breast meat was on sale at less per pound than cheese.

So I bought some.  I poached them in water with rosemary, thyme and parsley from the garden.  Reserve the broth for future use.  Let meat cool, then cut half the breasts into about 3/4 inch chunks.

Cook a pound of penne in salted water until al dente.  While this is occuring, shred two carrots, finely chop a couple teaspoons of fresh thyme, and thinly slice a few green onions and a handful of chives.

Rinse the cooked penne to cool it down a tad, then put all the above in a bowl with the broth that would not fit in the two quart pitcher (about 3/4 cup). Add some mayonnaise.  Add some kosher salt and freshly ground black pepper.  Add some frozen petit pois.

Serve on a bed of lettuce.  No other dressing necessary.

chicken noodle salad

It is really very good.

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