For 100 years, Hellmann’s has brought together the best ingredients – such as oil, vinegar and now cage-free eggs – to help bring out the best meals and moments to America’s tables. To celebrate its 100th birthday, Hellmann’s is teaming up with celebrity chef Mario Batali to showcase how decades of delicious meals start with real, quality ingredients.
I was excited when I was asked to recreate one of chef Batali’s recipes. Could I do it? I felt like I was on Chopped but in my own home!
As I perused through the recipes I felt like I could take on the challenge by foregoing the dessert and going with a lunch or light dinner recipe like his Chicken Pasta Salad with Green Olives and Raisins. I love working with dessert recipes but I knew I would do better choosing something savory especially since I needed to make dinner. 🙂
Chef Batali’s twist on the recipe was using Hellmann’s mayonnaise as the sauce by adding orange juice. That definitely sounded intriguing but what was I going to use.
The recipe definitely looked like it was a creamy pasta salad but not overwhelming and perfect for a picnic. The ingredients used in his recipes were everyday ingredients and ingredients I always have on hand so I knew our family would love this recipe. Here is my twist:
Instead of using orange juice to mix in to the mayo, I added a can of green chiles and half an avocado. Since I had the avocado, I decreased the mayo portion. Instead of green olives, I used capers and instead of bow-tie pasta, I used penne pasta.
All in all this recipe was a winner! My husband was impressed that our dinner salad was ready for dinner since I am usually getting dishes ready RIGHT at dinner time. We have melt downs like you see in the picture. Poor baby is teething AND she has a cold. Whew.
Glad I have this recipe as a QUICK go-to meal.
Glad I have this recipe as a QUICK go-to meal.
Creamy Chicken Pasta Salad with Capers and Raisins
by Noelle Kelly
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients (8 servings)
INGREDIENTS
- 1 lb. penne pasta
- 2 tablespoons olive oil
- 1 lb. chicken breast, cut into 1-inch pieces
- 1 red onion, sliced into half moons
- 1/2 cup capers
- 1/2 cup raisins
- 1/4 cup pine nuts
- 3/4 cup Hellmann’s® Mayonnaise Dressing with Olive Oil
- 1/2 avocado, pitted and peeled
- 1-3.5 ounce can of green chiles
- Fresh Parsley, chopped
Instructions
Cook pasta according to the package instructions. Set aside to cool.
Add oil, chicken, and onions to a hot pan. Cook until chicken is cooked through and onions are softened. Add capers and raisins and cook enough to heat. Set aside to cool.
In a large bowl combine: Hellmann’s®, avocado, and green chiles and blend in an immersion blender or food processor to create a dressing.
Add dressing to cooled pasta and toss to coat. Then add chicken, raisins, capers and onions to pasta.Sprinkle fresh parsley on top.
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Visit Facebook to check out Hellmann’s contest app page. Participate if you can and enter YOUR version of chef Mario Batali’s recipes to have a chance to win a trip to NYC Contest ends 9/1/13.
Disclosure: I was compensated for this post. All opinions are my own.
