Chicken and Broccoli Pesto Pasta Toss

So quick and easy.. feel free to use different veggies. Zucchini, bell peppers, spinach, eggplant...whatever you have. Great way to use up leftovers.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  cups  uncooked spiral shaped pasta (I like tri color)
• 2  cups  cooked chicken breasts, diced
• 2  cups broccoli florets, cooked crisp-tender and cooled
• 1 1⁄2 cups  shredded mozzarella cheese
• 2⁄3 cup basil leaves, lightly packed
• 2  garlic cloves
• 1  cup low-fat mayonnaise
• 1  tablespoon lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 cup  shredded parmesan cheese
• 1⁄2 cup pine nuts, toasted (can sub with finely chopped walnuts)

Directions

1. Cook pasta according to directions, drain and cool.
2. Combine pasta, chicken, broccoli and mozzarella.
3. Blend basil and garlic in blender or food processor until finely chopped.
4. Add mayo, lemon juice and salt.
5. Process to combine thoroughly.
6. Stir in Parmesan.
7. Mix with pasta.
8. Fold in nuts.
9. Best served room temperature.