Pesto Chicken Pasta Salad
Serves 4|
Hands-On Time:
|
Total Time:
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
- Cook the pasta according to the package directions; drain, return to the pot, and let cool.
- 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.
- Toss the pasta, shredded chicken, olives, and bocconcini with the pesto and ¼ teaspoon each salt and pepper.
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
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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