Description
A vibrant pasta dish combining tender chicken with aromatic pesto, perfect for meals or gatherings.
Ingredients
- 8 ounces pasta (rotini or penne)
- 2 cups cooked chicken breast, diced or shredded
- 1 cup pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup bell pepper, diced (any color)
- 2 cups spinach or arugula, roughly chopped
- Parmesan cheese, for serving (optional)
- Salt and pepper, to taste
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the chicken: If using raw chicken, grill or pan-cook until fully cooked, about 6-7 minutes per side, then let it rest before cutting it into bite-sized pieces.
- Mix the ingredients: In a large bowl, combine the cooked pasta, chicken, cherry tomatoes, bell pepper, and spinach. Pour the pesto over the top and mix everything until well coated.
- Season: Taste and season with salt and pepper as needed.
- Chill: For best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving.
Notes
For a vegetarian version, substitute chicken with roasted chickpeas or marinated tofu. Best enjoyed cold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian