by Caitlin Saniga
- 3 chamomile tea bags
- 1/4 cup white vinegar
- 3/4 cup light mayonnaise
- 1/2 teaspoon dried tarragon
- 1 pound shell pasta
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1/2 cup diced red peppers (from 1 small pepper)
- 1/2 cup diced green peppers (from 1 small pepper)
- parsley for garnish
Steep the tea bags in the vinegar for 15 minutes. Squeeze out the excess liquid before discarding the bags. Mix in the mayonnaise and tarragon, and chill.
Meanwhile, cook the pasta until al dente. Drain the pasta and reserve.
Heat the oil in a skillet and saute the chicken until it is cooked through, about 10 to 15 minutes. Remove the chicken to a plate to cool. Shred the chicken. Combine the chicken, pasta, peppers and dressing in a large bowl. Toss and chill.
Serves 6.
Recipe adapted from: Celestial Seasonings Cookbook
Photos: Caitlin Saniga
Chamomile facts
-Good for: Boosting the immune system and relieving muscle spasms and menstrual cramps. Chamomile’s active ingredient bisabolol has anti-inflammatory and antimicrobial properties.
-Origins: Chamomile is an herb that comes from a flowering plant in the daisy family and is most commonly grown in Europe and parts of Asia. Even in ancient Egypt, chamomile tea was used as a remedy for colds. Romans enjoyed it as the herb in beverage form and as an incense.
-Taste: Chamomile has a floral and fruity aroma (some say it smells like apples), and when served as a beverage, is good with honey.
Sources: TeaBenefits.com and Adagio.com
*Throughout May, “Strange Brew” will feature tea-based recipes — all of which can be found here.
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