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Bowtie Chicken Salad


—4 to 5 Whole Boneless and Skinless Chicken Breasts
—1 Pound Bowtie Noodles
—2 Cups Mayonnaise
—1/4 Tsp Ground Black Pepper
—1/4 Tsp Garlic Powder
—2 Tbsp Chopped Fresh Thyme Leaves
—3 Tbsp Extra Virgin Olive Oil
—1/2 Cup Chopped Green Onions, Green Part Only, Plus Extra For Garnish
—1/4 Cup Chopped Fresh Parsley Leaves
—1/4 cup Chopped Fresh Basil Leaves
—2 Tsps Ground Kosher Salt
—Tomato Wedges


  1. Preheat the oven to 350.
  2. Slice the chicken breasts lengthwise into 1-inch wide strips and place on a baking sheet, sprinkling with 1 teaspoon of salt and about 1/8 teaspoon of ground black pepper and 1/8 teaspoon of the garlic powder.
  3. Sprinkle all the thyme over the top and then drizzle it with olive oil.
  4. Bake for 12-15 minutes, or until cooked through but still juicy; do not overcook.
  5. While the chicken is cooking, cook the pasta according to package directions. Drain the pasta, rinse it in cold water, and drain it again.
  6. Pat the excess moisture off the pasta with a paper towel if necessary, and put the pasta in a large bowl for tossing.
  7. Remove the chicken from the baking sheet and set aside. Pour the juices from the baking sheet into a medium bowl.
  8. To the bowl, add the mayonnaise, green onions, parsley, basil, and the remaining pepper, garlic powder and kosher salt, and stir until well blended.
  9. Pour the dressing over the pasta and toss gently. Place the chicken strips on top of the pasta. Garnish with tomato wedges and additional sliced green onions.
  10. Serve with Hagafen Oak Knoll District Chardonnay and enjoy!!!
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