Nat's Pasta Salad

Dressing:

2/3 c. olive oil

1/3 c. red wine vinegar (or any other variety that you prefer)

1 clove garlic minced (I have used garlic powder)

1 t. sugar

3 T. fresh basil or 3 t. dried

1 t. onion powder

1 1/2 t. salt

1 T. mustard (preferably Dijon but yellow works too)

Mix well in a blender

Salad:

16 oz. pasta (wheat or white rotini or any curly pasta)

Grape or cherry tomatoes, olives, cheese chunks, sliced carrots,

chicken chunks, peppers (red or yellow) and pine nuts.

I usually start the water boiling and make the dressing while the noodles are cooking. It works best if you put the sauce on right after you mix it so it doesn't separate. Also, wait until the noodles cool a little before putting the cheese in - learned that one the hard way.

Chicken With Balsamic Vinegar & Garlic

Ingredients:

4 boneless, skinless chicken breasts

1 pkg. sliced mushrooms

2 Tb. flour

2 Tb. olive oil

4-6 cloves fresh garlic

1/4 cup balsamic vinegar

1 cup chicken broth

1 bay leaf

1/4 teas. thyme

1 Tb. butter or margarine

Season chicken with salt and pepper. Rinse mushrooms & pat dry. Dredge chicken breast in flour. Heat oil in skillet over medium heat, and saute chicken until browned on one side (about 3 minuyes.) Add garlic and turn chicken breasts over. Scatter mushrooms over top of chicken and continue frying for another 3 minutes. Add balsamic vinegar, chicken broth, bay leaf and thyme. Cover and simmer over medium-low heat for 10 minutes turning occasionally. Transfer chicken to plate and cover with foil. Continue simmering sauce for 7 minutes. Swirl in butter and discard bay leaf. Pour sauce over chicken and serve. (You can also use the sauce for gravy on mashed potatoes. Yum!)