I rely on this dish whenever I’m hosting a ladies’ lunch or wedding shower, or when I just want something tasty and healthy in the refrigerator to snack on. The trick here is using a purchased, roasted whole chicken. It’s important to use a whole chicken because it stays moister and more tender than precooked breasts.

　　

Ingredients

4 to 6 servings

　　1/2 cup slivered almonds

　　1 pound farfalle pasta

　　4 cups coarsely shredded cooked chicken (from about 1 1/2 purchased roasted whole chickens)

　　1/2 cup diced roasted red bell pepper (about 1 pepper)

　　1/2 cup diced roasted yellow bell pepper (about 1 pepper)

　　1/2 red onion, thinly sliced

　　1/2 cup chopped fresh flat-leaf parsley

　　1/4 cup drained capers

　　1/2 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　1 1/4 cups Red Wine Vinaigrette (page 229)

　　12 butter lettuce leaves (from about 2 heads)

　　2-ounce chunk of Parmesan cheese, shaved with a vegetable peeler

　　

Step 1

Preheat the oven to 350°F. Spread the almonds on a small baking sheet in a single layer. Bake until golden brown, about 10 minutes. Remove from the oven and transfer to a bowl to cool.

　　

Step 2

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, 10 to 12 minutes. Drain.

　　

Step 3

In a large bowl, combine the pasta with the chicken, bell peppers, onion, parsley, almonds, capers, salt, and pepper. Drizzle with 1 cup of the vinaigrette and toss gently.

　　

Step 4

Arrange 1 large lettuce leaf and 1 small lettuce leaf on each plate, overlapping slightly. Spoon the chicken salad into the lettuce “cups.” Drizzle the remaining 1/4 cup of vinaigrette over the salads. Garnish with shavings of the Parmesan cheese and serve.

　　Everyday Pasta