Spring Pasta Salad with Chicken

Asparagus, peas, elbow mac and tender poached chicken come together for a quick pasta salad that’s perfect for spring.

Spring Pasta Salad with Chicken is ready in about 30 minutes for a quick spring meal.

They say necessity is the mother of invention.

Recently, a busy weeknight proved this saying to be true. Thankfully, a well-curated pantry helped me pull together a tasty lighter supper that also used up some ingredients in my refrigerator.

After a busy day of organizing, emails and errands, I looked at the family room clock and realized it was 4 p.m. In 2½ hours, I had to leave for a rehearsal. With no meal plan, I knew if I didn’t make something ahead, I’d fall prey to the fast-food drive-through and that won’t end well.

Quick, Deb, think! What’s in the refrigerator and freezer that needs to be used? I had a small amount of fresh asparagus in my crisper drawer that needed to be cooked, a few chicken tenders and half a bag of frozen peas in the freezer. The pantry yielded elbow mac and some utilitarian seasonings. All the ingredients for something I dubbed Spring Pasta Salad with Chicken. We thought this pasta salad was super tasty thanks to the homemade ranch dressing I punched up with some Greek seasoning. 

You will need the following ingredients to make my Spring Pasta Salad with Chicken, which yields six servings.

• 4 chicken tenders

• 10 to 12 pencil asparagus

• ½ cup frozen green peas

• 2 cups elbow mac

• 2 Tablespoons dry ranch dressing mix

• 1 teaspoon Greek seasoning

• ½ cup full-fat plain Greek yogurt

• 1/3 cup mayonnaise

• 1 teaspoon Dijon mustard

• 2 teaspoons red wine vinegar

• 3 ounces feta cheese

• 1 teaspoon salt, divided

Follow these directions to make Spring Pasta Salad with Chicken

Place chicken tenders in a 4-quart pot and cover with water (about 6 cups). I like to poach chicken with Tastefully Simple's Making Magic Chicken seasoning because it has a great blend of dried herbs. But if you don’t have that, adding a ¼ teaspoon of salt, a bay leaf, pepper and a teaspoon of dried Italian herb seasoning would work.

Bring to a boil on medium-high heat, turn down to medium and poach until chicken reaches 160 degrees F internally (between 8 to 12 minutes). Remove to a plate and allow to cool.

Strain any solids from the chicken broth, return broth to pot and add an additional ½ teaspoon of salt. If necessary, add another 1 or 2 cups of water to cover pasta. Bring to a boil and add macaroni. Cook per package instructions.

While pasta cooks, clean, trim and cut the asparagus into bite-size pieces. Add the asparagus and peas to the pasta 2 minutes before the end of the pasta’s cooking time.

Drain pasta with vegetables and rinse in cold water. Set aside to drain completely.

To make the salad dressing, combine yogurt, ranch mix, Greek seasoning, mustard, mayonnaise and red wine vinegar. Whisk until incorporated.

Cut chicken into ½-inch pieces; you also could simply shred the poached chicken.

Add pasta, chicken and vegetables into a large bowl. Pour dressing over ingredients and fold together until everything is coated. Sprinkle with feta cheese and serve. 

After poached chicken has cooled, cut into bite-size pieces or shred before adding to the pasta salad. Remember to use separate boards for preparing raw chicken.

A tip from the kitchen

If you keep a curated pantry and freezer, you’ll always have something with which to create a meal. For example, I love having frozen peas handy. These are easily added to salads, pastas or skillet suppers.

Ranch dressing mix can be used in dips, dressings or as a seasoning. Dried Greek or Italian seasonings are two of the most versatile blends to have on hand.

Plain yogurt can be used as a base for dips, dressings, in smoothies or as a marinade. Sweeten it with honey and top with fruit for breakfast. It's more versatile than sour cream in addition to generally being lower in fat and calories and offering some protein as a bonus!

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About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Go green with these DIY kitchen cleaners

Put pantry staples of vinega, baking soda and lemons to use to keep your refrigerator, sink, and serving pieces clean and polished.

My daughter last week expressed interest in making natural laundry detergent for us to save a few bucks while being environmentally responsible. This got me thinking about the chemicals in my home.

I try to be mindful about the food I prepare, but then I love to cook! But I hate housecleaning, so I buy whatever cleaning product Dollar Tree influencers are touting without putting much thought into it. I recognized the disconnect.

After consulting professor Google, I found this information from the Environmental Protection Agency (EPA) and thought it may be useful to you. If you love DIY (or interested to learn more about “homemade” cleaning solutions), the following tips from Family Features and a few of my other favorite sources may be the inspiration you need to make your own DIY kitchen cleaners.

Baking soda

A natural, safe, effective and gentle solution, baking soda can serve multiple home cleaning needs. Make a paste of three parts baking soda to one part water. Rub onto silver with a clean cloth or sponge. Rinse thoroughly and dry for shining serving or decor pieces. Additionally, you can sprinkle baking soda on upholstery and carpet to get rid of odors. We know keeping an open box in your refrigerator also absorbs orders, but did you know your used coffee grounds also work the same way?

Vinegar

Its acidity helps clean dirt and grime around the home, but did you know vinegar can be used to clean cloudy glassware? Simply soak paper towels or a cloth in full-strength white distilled vinegar and wrap around both the inside and outside of the glass. Let sit before rinsing clean. To remove lime deposits on your tea kettle, add ½ cup distilled white vinegar to the water and let it sit overnight. In the morning, boil the vinegar for a few minutes then rinse with water.

One of my favorite YouTube personalities a few years ago sang the praises of the Bissell Steam Shot handheld cleaner for keeping her refrigerator spotless. I was about to bite the bullet and invest in one when I read last year the company recalled over three million of these cleaners because of possible burn hazards to users. A safer alternative is in your kitchen pantry is vinegar! Combine equal parts of distilled white vinegar with warm water in a spray bottle and wipe away the sticky messes in your refrigerator. I try to do this every other week.

Lemons

With a fresh, natural smell, lemons have the acidity to remove soap scum, clean and shine brass and remove hard water deposits. Just spray some lemon juice on tile surfaces to remove soap scum or hard water deposits. Squeeze lemon juice on a cloth and use to polish brass around the home. (Add some baking soda if the brass is really dirty.)

When cleaning my kitchen sink, I like to use baking soda and a cleaning sponge. After rinsing, I rub half a lemon over the surface and let it sit for five minutes. Love the scent! Then I give a quick second rinse.

Here’s a hack from Food Network for cleaning your microwave. Pour in ½ cup water and the juice of half a lemon in a microwave-safe bowl. Microwave on high for 3 minutes, then let the mixture sit for 5 additional minutes. The steam from the lemon water will help break down all the stuck-on food and give the microwave a fresh scent. Wipe with a clean cloth.

Have you seen the Angry Mama microwave cleaner? It makes me chuckle, although it does the same thing as the above hack using a small bowl. But if you like adding a little whimsy to your cleaning routine, it may be worth it. These are available through other retailers for less money, however. Keep your eyes peeled at your Dollar Tree for a dupe of this product for $1.25.

Do you have a favorite cleaning hack using natural ingredients? Leave a comment below.

St. Patty’s Pierogi Bake

Corned beef and cabbage get some leftover lovin’ in this tasty casserole with tender potato-cheddar pierogies and a toasty rye breadcrumb topping.

St. Patty's Pierogi Bake

Last week our Sunday supper was delicious slow-cooker corned beef, roasted potatoes and carrots, and fried cabbage. We enjoyed the meal, and I had plenty of leftover corned beef and uncooked cabbage.

With St. Patrick’s Day around the corner, you may be making the traditional St. Patty’s supper, which means you’ll likely have some leftovers, too. My delicious St. Patty’s Pierogi Bake makes good use of the cooked corned beef in a hearty casserole that features cheddar-potato pierogies, grated sharp cheddar, and a toasty rye bread topping.

You may remember seeing my Easy Corned Beef Casserole, something my mom often made with the leftovers from our traditional St. Pat’s dinners. My St. Patty’s Pierogi Bake is similarly comforting, and I think Mom would appreciate the use of Polish-style pierogies, given her Eastern European heritage. The tasty, buttery rye breadcrumb topping is a nod to a Rueben, one of my favorite diner sandwiches. Let’s get cooking!

Simple ingredients are added to leftover cabbage and corned beef.

You will need the following ingredients to make my St. Patty’s Pierogi Bake, which yields 3 servings.

• 1 (16-ounce) box of frozen potato and cheese pierogies

• 8 ounces cooked corned beef

• 1/3 head of raw green cabbage

• ½ yellow onion

• 1 cup grated sharp cheddar

• 2 slices pumpernickel rye bread (or rye bread of your choice)

• 2 Tablespoons butter

• 1 teaspoon canola oil

• Salt and pepper to taste

Follow these directions to make St. Patty’s Pierogi Bake

Preheat oven to 375 degrees F.

Put the pierogies in a covered microwave-safe dish and add about ¼ cup of water. Heat on high for 2 minutes. Drain and set pierogies aside.

In a 10-inch skillet, melt 1 Tablespoon of butter over medium heat. Tear bread into a small food processor or blender to make crumbs. Add crumbs to melted butter and toast for about 2 minutes until butter has been absorbed. Remove crumbs to a small plate and set aside.

Wipe pan with a paper towel, return to stove and add canola oil, sliced cabbage and onion. Add a good pinch of salt and pepper to your taste. Cook vegetables until onions are translucent and soft and cabbage just starts to turn golden. Remove to a large plate and set aside.

Wipe pan with a paper towel, add remaining butter and the drained pierogies to skillet. You want to see golden brown color on bottom of pierogies.

While pierogies cook, cut two thick slices (2 to 2½ inches) of corned beef. Slice each in half vertically and cut into cubes.

Spray a casserole with non-stick. Line the casserole with half of pierogies, followed by half cabbage mixture, half of the corned beef, and half of the cheese. Repeat layers and top with the toasted breadcrumbs.

Bake covered for 25 minutes, remove oven-safe lid (or foil) and bake the remaining 5 minutes so crumbs get toasty.

 

Dinner is served! A comforting St. Patty's Pierogi Bake is ready — including prep — in about 45 minutes.

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A tip from the kitchen

It will be easier to cube the corned beef when it’s cold. And remember to cut across the striations in the meat. Corned beef is a salt-cured beef brisket that comes around the chest of the animal. It’s typically tougher, requiring a low-and-slow method of cooking. The brine also tenderizes the brisket.

As you enjoy your plate of corned beef and cabbage this St. Patrick’s Day, remember the 19th-century Irish and Jewish friends in New York’s ethnic neighborhoods. Cheaper than pork and potatoes, the bland cabbage took on flavor from the salty beef. Once the foothold was made in NYC, the dish was picked up across the U.S.

St. Patty's Pierogi Bake is a winner in my book. It's delicious, quick, and clean up is minimal (all the things a busy home cook loves). I hope you'll give it a try and let me know what your family said.

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.