Description
This refreshing and nutritious pesto chicken pasta salad features golden-brown seasoned chicken breast tossed with al dente fusilli pasta and a vibrant basil pesto. Enhanced with crisp cherry tomatoes, toasted pine nuts, and sharp parmesan cheese, this dish offers a perfect balance of protein and complex carbohydrates. It is an ideal, easy-to-make option for busy weeknights or a sunny outdoor picnic.
Ingredients
1 lb boneless, skinless chicken breast, diced
16 oz fusilli pasta
1/2 cup basil pesto (alcohol-free)
1 cup cherry tomatoes, halved
1/4 cup pine nuts, toasted
1/3 cup parmesan cheese, freshly grated
Salt and black pepper to taste
Instructions
Boil a large pot of salted water and cook the pasta until al dente.
Drain the pasta and rinse under cold water to stop the cooking process.
Season the diced chicken breasts with salt and black pepper.
Sauté the chicken in a large pan over medium-high heat until golden brown and cooked through (165°F internal temperature).
Combine the cooled pasta, cooked chicken, and pesto in a large mixing bowl.
Fold in the halved cherry tomatoes and grated parmesan cheese.
Add the toasted pine nuts and stir until all components are evenly coated.
Notes
Ensure the basil pesto used is free from any alcohol-based preservatives or ingredients. You can substitute fusilli with rotini or penne pasta if preferred. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg