chicken-salad-with-pasta-and-asparagus A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 1 4 to 5 pound roasting chicken
• 1 1/2 cups chicken stock
• 1/2 cup dry white wine
• 1 bay leaf
• 1 teaspoon dried tarragon
• 1 teaspoon dried thyme
• 1 pound rotini pasta
• 1 pound asparagus
• 1/2 pound snow peas, trimmed
• 1 red pepper, seeded and sliced
• 1/2 cup unblanched almonds, toasted
• 1/2 cup chopped onion
• 2 tablespoons white sugar
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh tarragon
• 1 clove garlic, minced
• 1 cup canola oil
• 1/2 cup white wine vinegar
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper