Sunday, September 27, 2009

Pesto Chicken Pasta Salad


My boss recently had a darling baby girl, and I've offered to bring dinner to her and her family tomorrow evening. She mentioned that she liked this dish I made earlier in the summer and thought it'd be a nice dish that she could keep in the fridge and eat cold throughout the day when she finds a spare moment. Plus, it's super easy for me to make! You could add or remove whatever you want to this - no chicken, use marinated artichokes, sundried tomatoes, roasted veggies - whatever!

Ingredients:
1 box farfalle pasta (penne would work fine too)
1 tub of pesto - Buitoni brand refrigerated pesto works well
1 can artichokes, diced
1 carton of grape tomatoes
1 large diced, cooked chicken breast - rotisserie chicken works well
Parmesan cheese for sprinkling on top

Directions:
Cook pasta in salted water until al dente
Drain and immediately toss pasta with tub of pesto, diced artichokes and chicken. Set aside and let cool.
Once cool toss with grape tomatoes and refrigerate, garnishing with parmesan cheese.
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