Cobb Pasta Toss Recipes

Steps:

• In 4-quart saucepan, cook pasta as directed on box; drain. Rinse with cold water; drain well.
• In large bowl, stir together seasoning mix pouches, mayonnaise and lemon juice. Stir in cooked pasta.
• Spread lettuce on large serving platter. Top with pasta mixture. Arrange remaining salad ingredients in rows over pasta.

Steps:

• Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; pour on a plate and let cool down.
• Toss pasta with all ingredients together in two individual serving bowls.

Steps:

• Preheat an oven to 400ºF.
• Place a large pot of salted water over high heat to boil.
• Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons olive oil and some salt and pepper.
• Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12-15 minutes.
• Place the bacon on a broiler pan and transfer to the oven as well.
• Cook until crispy, about 15 minutes.
• While the tomatoes and bacon are in the oven, drop the pasta in the boiling water and cook to al dente according to package directions.
• When the pasta is ready, reserve a large mug of the starchy cooking water and then drain the pasta and return it to the pot it was cooked inches
• While the pasta is cooking, season chicken pieces with salt and ground black pepper.
• Heat a large skillet with one turn of the pan of olive oil, add the chicken and sauté until golden brown and cooked through, about 6 minutes.
• While the chicken is cooking, scoop the avocado flesh into a small bowl and squeeze the juice of the lemon over it, tossing to coat.
• When the chicken is finished cooking, add garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.
• In a large serving bowl, mash cooked tomatoes together with scallions, add the pasta water and pasta.
• Top with chicken, crumble the cooked bacon over it, and toss with the avocado, blue cheese, basil and parsley.

Steps:

• Preheat the oven to 400°F. Place a large pot of water over high heat to boil.
• Scatter the tomatoes onto a rimmed baking sheet and drizzle with about 2 tablespoons of EVOO and some salt and pepper. Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12 to 15 minutes. Place the bacon on a broiler pan and transfer to the oven as well. Cook until crispy, about 15 minutes.
• While the tomatoes and bacon are in the oven, salt the boiling water, drop in the pasta, and cook to al dente according to the package directions. When the pasta is ready, reserve a large mug of the starchy cooking water, then drain the pasta and return it to the pot it was cooked in.
• While the pasta is cooking, season the chicken pieces with salt and pepper. Heat a large skillet with 1 tablespoon of the EVOO, add the chicken, and sauté until golden brown and cooked through, about 6 minutes.
• While the chicken is cooking, place the diced avocado into a small bowl and squeeze the juice of the lemon over it, tossing to coat.
• When the chicken is finished cooking, add the garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.
• In a large serving bowl, add the cooked tomatoes and the scallions, then add the reserved pasta water and pasta. Mash the tomatoes. Top with the chicken, crumble the cooked bacon over the top, and toss with the avocado, blue cheese, basil, and parsley.