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Pesto Chicken Pasta Salad

Pesto Chicken Pasta Salad
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By April, 2012

Nutritional Information

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

Quick Tip

Yellow and red tomatoes in a crate
This versatile pasta salad can be made with countless variations. Try adding halved grape tomatoes, sun-dried tomatoes, or marinated artichoke hearts in place of or in addition to the olives.

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