• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Hannah's Kitchen Pesto Chicken Pasta Salad

  • Recipe Submitted by on

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]


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.

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