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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I attended a class and the instructor made several different salads for us. I liked this one a lot so I asked her for the recipe. I believe that she got it from a cookbook of different salads. I wanted to eat if for dinner so I decided to add chicken to it, but she served it to us without it. She also said that you like you can add feta cheese and/or black olives to the top of the pasta dish, but I have never done that. Ingredients:
1/2 lb orzo pasta (i use ronzoni brand) |
1 (15 ounce) can corn, drained (i use westbrae natural organic corn) |
1 (7 ounce) container pesto sauce (i use bertoli reduced fat) |
1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, julienne cut and drained (i use california sun dry brand) |
2 chicken breasts, cut into small pieces |
Directions:
1. Cook pasta according to directions on package.
2. In meantime, cook chicken on stove, seasoning it with whatever spices you like. I used Italian seasoning and a bit of sea salt and pepper.
3. When pasta and chicken are done cooking, add the other ingredients and stir.
4. Let sit in refrigerator for a few hours before eating.
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