A gourmet weekday recipe featuring chicken thighs tucked in a creamy white wine sauce that includes leeks, mushrooms, and chicken. Serve on a bulgur-quinoa mixture.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Chill Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
Ingredients
- 1 (16 ounce) package rotini or fusili pasta
- 2 cups cherry tomatoes, halved
- 8 ounces provolone cheese, cubed
- 4 ounces Genoa salami, chopped
- 4 ounces sliced pepperoni, cut into bite-sized pieces
- 4 ounces hot capacola sausage, roughly chopped
- 1 medium red onion, minced
- 1 (8 ounce) can black olives, drained
- ½ cup giardiniera
- ¼ cup grated Parmesan cheese
- 1 (16 ounce) bottle Italian salad dressing, or as needed
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
- Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.
- Before serving, add some or all of the remaining dressing.
- I like to use Olive Garden brand Italian dressing. If you can’t find giardiniera, muffaletta mix can be used instead.
Reviews
This was amazing!
Good I add artichokes and make a dressing with red wine vinegar yum good recipe
Sometimes I use different pasta shapes
Delish. Making it for our next pitch in at the campground.