Linguine with Chicken, Asparagus and Raspberry Vinaigrette
My sister made this delicious cold pasta for dinner last weekend when I was there visiting. The flavors were very fresh and a bit sweet, which was nice on a hot day. The raspberry vinegar was not easy to find but I think that's the secret to this salad, so don't be afraid to shop around until you find it. She sent her 16 year old son on a raspberry-vinegar-shopping-mission. Luckily, he just got his driver's license and didn't mind going from store to store!
For the salad:
1 pound tri-color pasta
fresh asparagus, steamed and cut in pieces
red pepper, cut in thin strips
toasted pine nuts (my sister really toasted them until they were nice and brown - excellent!)
chicken breasts, cooked and torn into bite size pieces.
Here's a great way to cook chicken breasts:
use breasts with the bone in and the skin on
drizzle with olive oil and liberally season with salt and pepper
place them skin side up on a baking sheet - be sure to use one that has sides, not the flat kind
roast in a 350 degree oven for about 35-40 minutes or until the juices run clear and a knife inserted into the thickest part of the meat slides out easily
cool for 1/2 hour
peel off the skin, tear the meat away from the bone and slice
For the dressing:
1/3 C raspberry wine vinegar
2 t dijon
2-3 t dried tarragon
1 green onion, cut in small pieces
Put all this in a blender and as it is whirling around, slowly add 1 C olive oil.