Chicken and Pesto Pasta

Author: Canadian Living

Serve this brightly flavoured salad with breadsticks.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 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
Pesto Dressing:
  • 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

Method

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
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Chicken and Pesto Pasta

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