Rating: 3 stars
228 Ratings
  • 1 star values: 13
  • 2 star values: 52
  • 3 star values: 90
  • 4 star values: 40
  • 5 star values: 33
  • 228 Ratings

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Paul Sirisalee

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions; drain, return to the pot, and let cool.

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  • 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.

Nutrition Facts

823 calories; fat 43g; saturated fat 12g; cholesterol 97mg; sodium 1099mg; protein 38g; carbohydrates 71g; sugars 7g; fiber 4g; iron 5mg; calcium 331mg.
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