Pesto Chicken Pasta Salad

Pesto Chicken Pasta Salad
Paul Sirisalee
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preparation
10
minutes
cooking
30
minutes
Serves 4

Ingredients

3/4
pound
rigatoni
4
boneless, skinless chicken thighs (3/4 pound)
1
tablespoon
olive oil
kosher salt and black pepper
1/2
cup
chopped pitted kalamata olives
1
cup
halved bocconcini
3/4
cup
pesto

Directions

  1. Cook the pasta according to the package directions; drain, return to the pot, and let cool.
  2. Heat oven to 400° F. Rub the chicken with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes; shred.
  3. Toss the pasta, shredded chicken, olives, and bocconcini with the pesto and ¼ teaspoon each salt and pepper.

 

Dawn Perry
April 2012

Nutritional Information

  • Per Serving
  • Calories 823
  • Fat 43 g
  • Sat Fat 12 g
  • Cholesterol 97 mg
  • Sodium 1,099 mg
  • Protein 38 g
  • Carbohydrate 71 g
  • Sugar 7 g
  • Fiber 4 g
  • Iron 5 mg
  • Calcium 331 mg
What does this mean? See Nutrition 101.

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