pesto pasta salad with grilled chicken


  • 1/2 cup toasted pine nuts
  • 1/2 cup freshly grated Parmesan cheese
  • juice of 1 lemon
  • 1 whole boneless, skinless chicken breast
  • salt & pepper, to taste
  • 1 pound Campanelle pasta
  • 1 pint cherry tomatoes, halved
  • 2 ounces baby arugula
  • Genova Pesto Sauce (Trader Joe’s)


Bring a large pot of salted water to a boil.  Cook the pasta, according to the package instructions, until 1 minute less than al dente.  Drain & rinse under cold water. 

Rinse & trim the chicken breast.  Then slice them down the middle, so that you have 4 thin pieces of chicken.  Drizzle them with the remaining tablespoon of olive oil & season generously with salt & freshly ground pepper.  Grill for about 3-5 minutes per side {depending on how thin they are}, or until they are cooked through.  Transfer to a cutting board & cut into thin slices.

Combine the pasta, tomatoes, pine nuts, parmesean, arugula & sliced chicken in a large bowl.  Add a bit of the pesto dressing at a time & toss, until the salad is well coated with the pesto.  Garnish with lemon.

Source: The Parsley Thief


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