Chicken Pasta Primavera Salad with Parmesan Vinaigrette
32 MIN
Cut | Total Sauté Time |
---|---|
Boneless, flattened breasts or tenders | 6 to 8 minutes |
Boneless breast halves | 8 to 12 minutes |
Boneless thighs | 14 to 18 minutes |
Dark meat takes longer to cook than white meat.
Remember
Ensure doneness with a meat thermometer.
Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.
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