Chicken Pasta Primavera Salad with Parmesan Vinaigrette
|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.
Ensure doneness with a meat thermometer.
Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.