Side Pannel
Hannah's Kitchen Pesto Chicken Pasta Salad
Hannah's Kitchen Pesto Chicken Pasta Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- 2 tb Pine nuts
- 12 Dry-packed sun-dry tomatoes
- 2 Chicken breasts, boneless,
- -skinless
- 1/3 c Olive oil
- 2 c Fresh basil leaves, packed
- 1/2 c Parmesan, freshly grated
- 2 Garlic cloves, minced
- 3/4 ts Salt
- 1/4 ts Pepper
- 5 1/2 c Radiatore [=500g pkg]
Directions
In large skillet, toast pine nuts over medium heat, shaking pan
occasionally, for 6 minutes or until golden; remove and set aside. Cover
tomatoes with boiling water; let stand for 3-5 minutes or until softened.
Drain and cut into thin strips; set aside. Cut chicken crosswise into
1/4-inch thick strips.
Pour 1 tb of the oil into skillet; saut chicken over medium high heat for 5
minutes or until no longer pink inside.
In food processor, pure basil with remaining oil; transfer to large bowl.
Mix in cheese, garlic, salt, pepper, sun-dried tomatoes and chicken.
Meanwhile, in large pot of boiling salted water, cook radiatore for 6
minutes or until tender but firm; drain, reserving 1/2 cup of the cooking
water. Rinse under cold water; drain again. Toss with basil mixture, adding
a little of the cooking water o moisten if desired. Garnish with pine nuts.
Makes 6 servings for $12.50CDN [Sep 94]
Per serving: about 520 calories, 22 g protein, 18 g fat, 66 g carbohydrate
high source fibre.
occasionally, for 6 minutes or until golden; remove and set aside. Cover
tomatoes with boiling water; let stand for 3-5 minutes or until softened.
Drain and cut into thin strips; set aside. Cut chicken crosswise into
1/4-inch thick strips.
Pour 1 tb of the oil into skillet; saut chicken over medium high heat for 5
minutes or until no longer pink inside.
In food processor, pure basil with remaining oil; transfer to large bowl.
Mix in cheese, garlic, salt, pepper, sun-dried tomatoes and chicken.
Meanwhile, in large pot of boiling salted water, cook radiatore for 6
minutes or until tender but firm; drain, reserving 1/2 cup of the cooking
water. Rinse under cold water; drain again. Toss with basil mixture, adding
a little of the cooking water o moisten if desired. Garnish with pine nuts.
Makes 6 servings for $12.50CDN [Sep 94]
Per serving: about 520 calories, 22 g protein, 18 g fat, 66 g carbohydrate
high source fibre.
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