Pesto Pasta Chicken Salad
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
1 cup
- Serves:
- 4-6
ingredients
- 2 lbs chicken tenders
- 1 lb spiral shaped pasta (can use tri colored)
- 2 cups fresh basil, packed
- 1 cup tomatoes, chopped, seeds and juice removed
- 1⁄2 cup olive oil, divided
- 1⁄2 cup parmesan cheese
- 3 tablespoons pine nuts
- 2 tablespoons pine nuts (for peston sauce)
- 1 garlic clove, peeled
- 1 lemon, zest of
- 1 lemon, juice of
directions
- Process the garlic and 2 tbsp of pine nuts in food processor for 30 seconds.
- Add basil and parmesan, process while drizzeling in 1/3 cup olive oil until all ingredients are fully incorporated. Should be paste like consistency.
- In a large nonstick skillet, heat 1-2 tbsp olive oil over medium-mediumhigh.
- Season chicken strips with salt and pepper and place in heated skillet.
- Cook strips 8 minutes turning once, or until golden and cooked through. Remove and let stand a couple of minutes.
- While chicken is cooking, cook pasta according to package details.
- Save 1 cup pasta water and drain remainder.
- Transfer noodles to large bowl to cool to room temperature.
- Once chicken has had time to cool, chop strips into chuncks or can leave whole.
- Add chicken, tomatoes, remaining pine nuts, lemon juice, lemon zest, dash of salt and pepper, and 1/4 cup pesto sauce to pasta.
- Add a couple tbsp of pasta liquid to thin sauce as you toss all ingredients together. Depending on your sauce preference, more liquid can be added and tossed.
- When desired consistency, toss and serve as is with grated parmesan cheese or over a bed of chopped romaine.
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