Chicken and Farfalle Salad With Walnut Pesto |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Cooking Light. Makes a great light dinner or packed lunch. I used grilled chicken and grape tomatoes. Magazine suggests serving with strawberries (4 c strawberries plus 2 t sugar, let stand 30 minutes) plus balsamic vinegar (add 2 T then let stand 15 minutes) over angel food cake for dessert. Ingredients:
2 cups uncooked farfalle pasta (bowtie pasta) |
2 cups cubed cooked boneless skinless chicken breasts |
1 cup quartered cherry tomatoes |
2 tablespoons chopped pitted kalamata olives |
1 cup basil leaves, packed |
1/2 cup fresh parsley leaves, packed |
3 tablespoons coarsely chopped walnuts, toasted |
1 1/2 tablespoons olive oil |
1 tablespoon white wine vinegar |
1/2 teaspoon salt |
1 garlic clove |
4 curly leaf lettuce leaves |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain, rinse with cold water. In a large bowl, combine pasta, chicken, tomatoes, and olives.
2. To prepare pesto, combine basil and next 6 ingredients in food processor. Pulse until finely minced. Add pesto to pasta mixture and toss gently to coat.
3. Serve over lettuce leaves.
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