Easy To Cook Pasta: Honey & Chicken Pasta Salad. Pasta with wonderful combination of flavor, perfect choice for an alfresco dinner on a warm summer evening.

INGREDIENTS

8 ounces dried fusilli 2 tablespoons olive oil
1 onion, thinly sliced 1 garlic clove, crushed
2 skinless, boneless chicken
breasts (about 14 ounces),
thinly sliced
2 tablespoons whole-grain
mustard
2 tablespoons honey 10 cherry tomatoes, halved
handful of arugula or mizuna
leaves
fresh thyme leaves, to garnish
salt

Dressing:

3 tablespoons olive oil
1 tablespoon sherry vinegar
2 teaspoons honey
1 tablespoon fresh thyme leaves
salt and pepper

Procedure:

1. To make the dressing, place all the ingredients in a small bowl and beat together.
2. Bring a large saucepan of lightly salted water to a boil. Add the pasta, bring back to
   a boil, and cook for 8-10 minutes, or according to the package directions, until tender but still firm to the bite.
3. Meanwhile, heat the oil in a large skillet. Add the onion and garlic and sauté for 5 minutes.
4. Add the chicken and cook, stirring frequently, for 3-4 minutes, until cooked through. Stir the mustard and honey into the
   skillet and cook for an additional 2-3 minutes, until the chicken and onion are golden brown and sticky.
5. Drain the pasta and transfer to a serving bowl. Pour the dressing over the pasta and toss. Stir in the chicken and onion
   and let cool.
6. Gently stir the tomatoes and arugula into the pasta. Serve immediately garnished with the thyme leaves.