Lemongrass Farfalle

If you are in a hurry or on the run this is the perfect meal for you. It’s light and creamy and packed full of fresh vegetables.

Ingredients -

2 Chicken Breasts, boneless, skinless, rinsed
14 Cloves Garlic, minced
1/2 Large Red Onion, julienned
2 Large Celery Stalks, chopped into bite-size chunks
1 Large Orange or Yellow Bell Pepper, julienned
8 Inch Stalk Lemongrass, finely minced
1 1/4 Cup Mayonnaise
2 Tablespoons Dijon Mustard
3/4 Teaspoon Salt
Fresh Ground Black Pepper, to taste
2 Tablespoons Sriracha Chili Sauce
12 Kafir Lime Leaves, finely julienned
Juice of 1 Small Lime
1 box Farfalle Pasta, (3/4 pound)
Fresh Cilantro for garnish, chopped

Preparation:

In a small pot bring water to boil.
Add the chicken and boil until the chicken is thoroughly cooked which takes about 15 minutes.
Drain and chop the chicken into small slivers.
Place it in a large mixing bowl.
Cook the farfalle until al dente which takes about 8 to 10 minutes.
Drain and set aside with the chicken.
Mix the chicken, farfalle and all ingredients thoroughly.
Serve warm or chilled with chopped cilantro for garnish.

Cooking Tip

Chicken Tip

Boiling the chicken instead of baking it helps the chicken to retain all its juice and tenderness.

Cooking Tip

Pasta Tip

You can substitute any pasta that has a shape (not spaghetti or linguine.) The reason for this is because pastas with shapes like bow tie, fusilli and farfalle allow the sauce to stick to the pasta instead of sliding off the long straight shaped pastas.