Difficulty: Easy - for beginners
Serves: 4 lrg servings
2 cups tubular pasta - penne, rotini, rigatoni etc
3 cups cooked and diced chicken - preferably white meat
1/2 cup parmesan cheese
8 to 10 slices cooked crisp bacon & crumbled
1 cup 1/2'd cherry tomotoes or diced tomatoes
Romaine lettuce leafs
2 tsp dry mustard ( i have used just a tsp of reg mustard and it's fine)
1 tbsp flour
1/2 tsp salt
1/4 tsp peper
1&1/2 cups milk
1 egg yolk
1 tsp Worcestershire sauce
2 cloves garlic minced
1 tsp anchovy paste ( I have never used this, just added abit more salt)
2 tbsp lemon juice
2 tbsp olive oil
1 - Combine mustard, flour, salt and pepper in a large heavy saucepan. Whisk in milk. Beat in egg yolk. Cook on low heat until misture thickens.
2 - Stir in Worcestershire sauce, garlic, anchovy paste (if using), lemon juice and olive oil. Cool.
3 - Cook pasta in large pot of boiling water until tender. Drain and rinse in cold water.
4 - Combine pasta with cooked chicken and then coat with dressing.
Mix tomatoes and bacon gently in. Cool in refrigerator until served.
5 - To serve lay a few romaine lettuce leafs on a plate and put a serving of the pasta salad on top. Sprinkle with Parmesan cheese.
* I have used a bottled Caesar salad dressing in a hurry instead of making the dressing from scratch and it works good. If too strong, just add abit of mayo.
* Serve with crusty fresh bread
** milk calendar recipes from years ago that we love to have for supper in the summer time.