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    You are in: Home / Recipes / Chicken and Pesto Pasta Salad Recipe
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    Chicken and Pesto Pasta Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Sackville's Note:

    A quick and easy recipe that is easily made ahead.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Drop beans and a bit of salt into some boiling water.
    2. 2
      Boil for one minute before scooping out.
    3. 3
      Add the pasta to the water and cook according to packet instructions until just al dente.
    4. 4
      Drain, then return to the pan with olive oil and pesto.
    5. 5
      Stir thoroughly and transfer to a serving bowl.
    6. 6
      Tear the chicken into bite-sized chunks, discarding any fat, skin and bones.
    7. 7
      Season with salt and pepper and stir into the pasta together with beans and tomatoes.
    8. 8
      Slice and pit the olives (if desired) and sprinkle on top.
    9. 9
      Use as many as you like, although I think 1/4 cup sliced between two people is about right.
    10. 10
      Eat warm or cold.

    Ratings & Reviews:

    • on September 02, 2006

      55

      I actually tripled the recipe and used grape tomatoes instead of cherry. It was easy, tasted wonderful and looked great as well!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken and Pesto Pasta Salad

    Serving Size: 1 (373 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 517.5
     
    Calories from Fat 142
    27%
    Total Fat 15.8 g
    24%
    Saturated Fat 2.2 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 12.4 mg
    0%
    Total Carbohydrate 88.5 g
    29%
    Dietary Fiber 14.8 g
    59%
    Sugars 3.3 g
    13%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    pesto sauce

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