Subj : BH&G 3032
To   : All
From : Dave Drum
Date : Wed Jun 16 2021 15:50:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southwestern Chicken & Macaroni Salad
 Categories: Poultry, Pasta, Cheese, Fruits, Chilies
      Yield: 10 Servings
 
      2    Poblano chilies; halved
           - lengthwise
     25 oz Pkg frozen fully cooked
           - crispy chicken strips
      8 oz Dried large elbow macaroni
      4 oz Cream cheese; softened
      7 oz Can salsa taquera *
           +=OR=+
    3/4 c  Salsa
      1    Avocado; halved, seeded,
           - peeled, chopped
 
  Set oven @ 450ºF/232ºC.
  
  Line a baking sheet with foil. Place peppers on baking
  sheet, cut sides down. Roast for 20 minutes or until skin
  is blistered and charred. Bring the foil up around peppers
  and fold edges together to enclose. Let stand about 15
  minutes or until cool enough to handle. Using a sharp
  knife, loosen edges of the skins. Gently pull off skin and
  discard. Remove stems, seeds, and membranes. Chop peppers.
  
  Cook chicken and macaroni according to package directions.
  Cook pasta according to package directions. Drain pasta
  and rinse well under cold water. Set aside. Cut chicken
  into 1/2" thick pieces.
  
  In a large bowl combine cream cheese and half the salsa.
  Beat with an electric mixer on low speed until smooth;
  gradually beat in remaining salsa. Add chopped peppers and
  macaroni; toss to combine. Gently fold in avocado and
  chicken. Serve at once or cover and chill up to 2 hours.
  
  * Salsa taquera is a traditional Mexican salsa; it is
  available in cans and jars from several different
  companies.
  
  Makes: 10 servings
  
  Better Homes & Gardens | July 2016
  
  MM Format by Dave Drum - 28 July 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I ate that once and I saw new colours.
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