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Pesto Chicken Pasta Salad Recipe

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This recipe for Pesto Chicken Pasta Salad is from The Swindall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
12 oz whole wheat macaroni pasta (or any other pasta shape)
1 big or 2 small crowns broccoli
3 cloves garlic
1 lb pf boneless skinless chicken breasts
1 small jar oil-packed sundried tomatoes
8 tbsp pesto sauce
Salt and pepper
Vegetable oil
Olive Oil

Directions:
Directions:
1) Fill half a medium saucepan with water and bring to a boil. Once boiling, add pasta and a
pinch of salt. Cook for 8-10 minutes.

2) Wash broccoli crown and separate into bite-size florets. Add to pot with pasta during the last 3-4 minutes of cooking time. Then, drain pasta and broccoli and rinse under cold water.

3) Peel and crush (or mince) 4 garlic cloves. In a shallow bowl, combine and mix garlic, 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Slice chicken breast in half horizontally into 2 thin fillets, then place in bowl and coat with marinade.

4) Heat a grill, grill pan, or skillet to medium-high heat. Coat with a little vegetable oil (using a brush or paper towel) or cooking spray. Once heated, place chicken on grill or skillet and cook until no longer pink inside and browned, about 3 minutes per side.

5) Wash cutting board and knife (if they were used for cutting chicken). Drain1 jar sundried tomatoes and cut into smaller pieces (if needed). Add to a salad bowl.

6) Once chicken is done, place on a cutting board, cut into bite-size cubes, and add to salad bowl. Once pasta and broccoli have cooled and drained, add them to salad bowl.

7) Add 8 tbsp pesto sauce to salad bowl and toss to mix.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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