Serve this brightly flavoured salad with breadsticks.
- Portion size 4 servings
- Credits : © CanadianLiving.com
- 1 lb skinless boneless chicken breast
- 4 cups rotini pasta (3/4 lb/375g)
- 1/4 cup toasted pine nut
- 2 tablespoons freshly grated Parmesan cheese
- lettuce leaves
- mixed greens
- 1/4 cup shredded fresh basil
- 2 cups packed fresh basil leaves
- 2 cloves garlic quartered
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Pesto Dressing: In food processor, finely chop basil and garlic. With motor running, add oil, vinegar, salt and pepper; pur?until smooth.
Place chicken in glass dish just big enough to hold in single layer. Remove 1 tbsp (15 mL) of the dressing; brush all over chicken. Let stand for 30 minutes at room temperature.
Meanwhile, in saucepan of boiling salted water, cook rotini for about 8 minutes or until tender but firm. Drain well, reserving 1/4 cup (50 mL) cooking liquid. Return pasta to pot; add dressing and reserved cooking liquid and toss well. Stir in pine nuts and cheese.
Place chicken on greased grill over medium-high heat; cook, turning once, for about 10 minutes or until chicken is no longer pink inside. Slice crosswise into thin strips.
Line plates with lettuce. Mound pasta on lettuce; top with chicken strips. Sprinkle with basil.
Nutritional facts Per serving: about
- Protein 41 g
- Calories 635.0
- Total fat 23 g
- Total carbohydrate 67 g