1 Green Bell Pepper
1 Yellow Bell Pepper
1 large tomato
1 15 oz can Garbanzo Beans
1 box Bow Tie Pasta
Salt and pepper
Garlic Powder
Curry Powder
Vegetable oil
Dressing
1-1/2 cups olive oil
7 Tbls. wine vinegar (apple cider vinegar works too)
2 cloves garlic crushed or 1 Tbls. garlic powder
3 tsp curry powder
1/8 tsp pepper
3 dashes red cayenne pepper powder
1 tsp basil
Add olive oil to medium sized mixing bowl. Add vinegar, garlic, curry, pepper, red pepper and basil. Whisk until well combined. Chill until ready to use.
Cook bowtie pasta according to directions. Drain and chill.
Season chicken breasts with salt, pepper, garlic powder, and curry powder. Place seasoned chicken breasts in hot skillet with oil. Cook until juices run clear, about 8 min per side is what I do. While chicken is cooking rough chop peppers and tomato. Drain and rinse garbanzo beans. Add to large bowl.
When chicken is finished cooking place on cutting board and let rest for 10 min. Slice and chop into about 1 inch
pieces. Let cool. Add all ingredients to large bowl and pour dressing over everything. Toss and serve or chill for later.
Serve with dinner rolls.
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