Chicken Pasta Salad in the Hidden Valley of Good Eats #RSC Recipe

Ingredients

• 1 lb boneless skinless chicken breast , strips about 10 pieces
• 5 cups water
• 8 oz dried shell pasta
• 3/4 cup plain greek yogurt
• 1 (1 oz) packet hidden valley original ranch seasoning mix
• 1/4 cup freshly grated parmesan cheese
• 1 fresh lemon , juice and zest of
• 4 chives, divided , dice two and use 2 for plating
• 1 tsp white pepper
• 1 tsp curry powder
• 1 tsp ground cayenne pepper
• 3 narrow fresh carrots, sliced ultra thin
• 1/4 cup fresh flat leaf parsley, chopped
• 2 stalks tender fresh celery & leaves, finely chopped
• 2 medium shallots, finely minced
• 1 (6 1/2 oz) jar of quartered marinated artichoke hearts , reserving 2 tbsp of juice from jar
• 1 (4 oz) jar pimientos, diced
• 6 -8 sprigs fresh flat leaf parsley
• 12 grape tomatoes, for garnish (optional)
• 6 -8 leaves red cabbage , for plating (optional)

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