One-Pot Pasta Salad with Chicken

Name: One-Pot Pasta Salad with Chicken
Yield: Serves 4 to 6
Ingredients: , Table salt for cooking chicken and pasta; 3 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 5 tablespoons, extra-virgin olive oil; 1/4 cup, red wine vinegar; 2 , anchovy fillets, minced; 1 , garlic clove, minced; 1/4 teaspoon, red pepper flakes; 10 ounces, grape tomatoes or 12 ounces cherry tomatoes, halved; 1/2 cup, pitted kalamata olives, halved; 1/2 cup finely chopped, pepperoncini; 6 ounces (2 cups), fusilli; 8 ounces, green beans, trimmed and cut into 2-inch lengths; 2 ounces (2 cups), baby arugula; 4 ounces, feta cheese, crumbled (1 cup)

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By Cecelia Jenkins

Appears in Cook's Country August/September 2019

Brightly seasoned chicken, pasta, cheese, and vegetables—all cooked in one pot for easy cleanup.

SERVES4 to 6

TIME1½ hours

WHY THIS RECIPE WORKS

A shallow-poaching method for cooking boneless, skinless chicken breasts helped us save time in this one-pot recipe. We poached the chicken in just 2 cups of water in our Dutch oven. The small amount of water came to a simmer in no time, me...

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