Chicken Pesto Pasta Salad
A pesto chicken pasta salad that uses the odds and ends vegetables you have in your fridge to save money and have your ingredients go further.
Servings: 4 people
Calories: 709kcal
Ingredients
- 12 ounce box Bow Tie Pasta Noodles cooked according to package directions
- 1 lb chicken breast chunked
- 1/2 cup carrots cut into bite sized pieces
- 1/2 cup broccoli florets
- 1/2 cup cauliflower
- 1 cup Spinach Pesto divided
- 2 Tbs water
- 1 tsp lemon juice optional
- 2 Tbs grated parmesan cheese
Instructions
- Cook noodles according to package directions, drain, and set aside.
- Cut chicken into pieces, and over medium heat in a medium sized sauce pan, saute chicken in 1/4 cup of the pesto sauce and lemon juice
- When cooked through, remove from pan and set aside
- Add vegetables to the pan with 1/4 cup pesto, and water, and saute for 3-5 minutes until slightly softened, but still has crunch
- Remove from pan, if serving hot, toss everything together in remaining pesto, top with parmesan cheese and serve. If serving cold, let everything cool separately, then toss together just before serving.
Notes
*Refresh leftovers with additional pesto, lemon juice, or olive oil, as noodles will dry out a bit.
Nutrition
Calories: 709kcal | Carbohydrates: 71g | Protein: 39g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 773mg | Potassium: 733mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4050IU | Vitamin C: 19mg | Calcium: 164mg | Iron: 2.1mg