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July Recipe

by admin on Thursday, July 15, 2010 · 16 comments

in Promotions,Recipes

Every month I give a recipe that reflects our monthly menu promotion, this month we featured our NEW Summer Tropics Menu. With a very exciting and flavorful menu we thought we would share a great pasta salad that you can make at home perfect for any summer BBQ and party!

Our Penne Pasta with Chicken is surrounded with carrots, cucumbers, celery, and chicken tossed in our refreshing Citrus Vinaigrette accented with subtle flavors of ginger and cilantro. We hope it is a great addition to your main dishes at home!

Penne Pasta w/ Chicken in a Citrus Vinaigrette

(Low-Fat)

CHICKEN PIECES:

½ lb. ½” diced chicken pieces                           Cook chicken in 325 degree oven for approximately 10 minutes.  Cut into ½” pieces.

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COOKING PASTA:

12 cups water                                                            In a pot, bring water and salt to a full boil. Add pasta and

1 tablespoon table salt                                          cook for approximately 10 minutes in boiling water

1 ¼ lbs. penne rigate pasta                                 until al dente (soft, but still firm). Immediately strain pasta

2 tablespoons canola oil                                       and flash cool in cold water. Drain water completely.

Coat pasta with oil to prevent sticking.

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VINAIGRETTE:

6 tablespoons soy sauce                                     Combine ingredients in a bowl and whisk thoroughly to

6 tablespoons red wine vinegar                        combine.

4 tablespoons water

3 tablespoons canola oil

3 tablespoons seasoned rice wine vinegar

2 tablespoons Korean teriyaki sauce

2 tablespoons white sugar

1 ½ tablespoons orange juice concentrate

1 ½ tablespoons chili garlic sauce

1 tablespoon finely minced ginger

1 tablespoon finely minced orange zest

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ASSEMBLY:

2 cups shredded carrots                                                        Combine ingredients and mix to evenly coat with dressing.

1 cup quartered – ¼” diced cucumbers                          Allow to marinate for 2 hours. Season to taste with salt and

1 cup ¼” diced celery                                                             pepper.

½ cup coarsely chopped cilantro

Vinaigrette

cooked penne rigate pasta

cooked chicken pieces

Yields approximately 12 cups

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{ 14 comments… read them below or add one }

Jean Colson Thursday, July 15, 2010 at 4:56 am

I was attempting to print your great-sounding recipe (penne with chicken) BUT I could not find a way to just print the recipe (I ended up getting 15 PAGES of the entire blog when I clicked “print”!!!!) So then, I tried just copy, paste and printing the recipe alone — but the font and the spacing are just too wierd and I just could not adapt it to a single sheet of normal office paper.

HELP — can’t you have a link for just the recipe (to fit one sheet of paper, hopefully) and it would be wonderful if you could include a small photo of the finished product.

Reply

Kim Levings Thursday, July 15, 2010 at 6:55 am

Great recipe – thanks. I would really like to request more foods using organic ingredients and less processed ingredients…any ideas? Going to try this one out with brown rice pasta substitute and use coconut oil instead. Of course, always use organic, free range chicken too. I challenge SouPlantantion to be the leader of the pack in offering more natural, locally grown foods!

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Gina Thursday, July 15, 2010 at 7:55 am

What a great idea to share the recipes! I love Sweet Tomatoes and how healthy it is to eat there. Thanks again for this feature on your blog.

Reply

Tracy Thursday, July 15, 2010 at 7:58 am

Joan,

I LOVE this recipe and cannot wait to try it out! My hubby loved the warm pasta dish that was available during June. It had spinach, cherry tomatoes, and Parmesan cheese in it. Would it be possible to get that recipe?

Thanks! Our family eats at Sweet Tomatoes as much as possible. The kids would rather go there than a “fast food place”. Although… I wonder if that’s due to the ice cream?? =)

Reply

Gina Thursday, July 15, 2010 at 8:22 am

IT’S EASY TO PRINT THESE RECIPES. I SAW THAT PEOPLE HAD ASKED HOW TO DO IT ON PREVIOUS RECIPES. I STUMBLED UPON THIS AND IT’S SO EASY:

AT THE BOTTOM OF EACH RECIPE, IS A BUTTON WITH A ORANGE + IN IT LABELED “SHARE”. MOVE YOUR CURSOR ON IT. THE SECOND CHOICE IS PRINT. HOPE THIS HELPS. I LOVE THESE RECIPES, BUT IT DOESN’T KEEP ME FROM GOING TO SWEET TOMATOES TWICE A WEEK! IT’S NICE TO KNOW THEY ARE SO HEALTHY!!

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Kate Thursday, July 15, 2010 at 8:22 am

Chef Mike – what an excellent recipe! I printed out the recipe this morning and am now getting ready to go to the store to pick up the ingredients I’ll need. I will make this tonight. THANKS! Keep up the good work. Kate

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Varena Smith Thursday, July 15, 2010 at 10:26 am

It would be helpful to have calorie, fat, fiber and other nutritional information on a recipe (per serving). I am a Weight Watchers member, and this information is essential for me in eating a healthy (non-excessive calorie) diet.

Reply

Paula Thursday, July 15, 2010 at 3:50 pm

I’m having problems too with printing this recipe. I tried clicking onto the orange tab below and then ‘print’. It started to print 15 pages of the Souplantation blog. Something should be done to make printing these recipes easier otherwise people will lose interest.

Reply

Becca Friday, July 16, 2010 at 10:10 am

Please, please can you post the recipes for your Lime/Kiwi mousse and for the Curry Lentil soup? Love, love, love these. Thank you. Becca

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Tina Friday, July 16, 2010 at 7:10 pm

I think this recipe sounds great so I plan to make it for a gathering at our church. However, i could not find “chili garlic sauce”. Can you tell me what it is and where I should be able to find it in the store? Thank you

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Billie Sunday, July 18, 2010 at 6:33 am

Tina,
you will find the chili garlic sauce in the foreign foods area of your grocery or a vietnamese market.

Reply

Pam Saturday, July 17, 2010 at 6:48 am

I agree that it should be easier to print directly from this page, but there is a way to do it. To print, you can highlight the recipe, then right-click your mouse and select “copy”. Then go a word document or any document that you are using to save the recipe. Once you are there you’ll right-click your mouse again and this time select “paste”. The recipe will then appear in your document and you can print or save from there.

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Ruby Tuesday, September 21, 2010 at 10:55 am

Jean Colson, I tried to print and did fine just 2 pages. You have to hi-lite the recipe then print selection.

Reply

vimax Thursday, September 8, 2011 at 10:21 am

Took me time to read all the comments, but I genuinely enjoyed the post. It proved to be Pretty helpful to me and I am sure to all the commenters here It is always great when you can not only be informed, but also entertained Im certain you had fun writing this write-up.
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