Chicken Pasta Salad With Pesto Food

PESTO PASTA WITH CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

CREAMY PESTO & CHICKEN PASTA SALAD

Steps:

• Cook the pasta following pack instructions. Meanwhile, mix the red pepper with the cherry tomatoes and chicken. Mix the pesto and crème fraîche. Drain the pasta, then stir it through. Toss through the veg and chicken and eat immediately, or pack into a container for lunch.

CHICKEN PESTO PASTA SALAD

Steps:

• 1. Cook the pasta in a large pot of salted water, until al dente, according to instructions on the package. Once cooked, drain and rinse with cold water. Shake out any excess water. 2. Place pasta in a large bowl and stir in the pesto and Italian dressing. Add the cooked chicken and add to the bowl along with the baby spinach. Fold in the tomatoes, mozzarella, and Parmesan cheese. Season to taste with salt and pepper. Add olive oil or more Italian dressing if the mixture seems dry. 3. Cover and refrigerate until ready to serve. Before serving give it a stir. 4. Keeps in the fridge for up to 5 days.

PESTO CHICKEN PASTA SALAD

Steps:

• Cook the pasta to package instructions. Drain the pasta and immediately rinse with cold water. Drain the pasta, transfer to a large bowl and set aside. Allow the pasta to cool completely.
• In a medium sized bowl toss together all the ingredients until evenly combined (pasta, chicken, basil, pesto, olive oil, sun dried tomatoes, parmesan cheese, lemon zest, lemon juice, salt, & pepper).
• Add optional toppings (pine nuts, extra parmesan, red pepper flakes). Chill before serving.

PESTO CHICKEN SALAD (PASTA SALAD STYLE WITH NO PASTA)

Steps:

• Cut pre-cooked chicken into 1" cubes and set aside.
• Prepare vegetables: Thinly slice green onion. Drain and quarter artichoke hearts. Chop cherry tomatos in half. Thaw peas and green beans, I recommend cutting the green beans into approx 1" lengths. Drain all the veggies as well as possible. Squeeze the extra moisture out with a paper towel if you like.
• In a large bowl, mix together greek yogurt, pesto, lemon juice, salt and pepper.
• Mix in all of the vetgetables and chicken. Toss to coat.
• You can eat immediately but I think it tastes better after sitting in the fridge overnight. It's good on its own or served over lettuce or broccoli shreds.

ITALIAN CHICKEN-PESTO PASTA SALAD

Steps:

• Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
• Drain the pasta well in the colander.
• Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
• Add in chopped tomatoes and cooked cubed chicken; toss to coat.
• For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
• Add in the mayonnaise and pulse until blended.
• Add the mayo mixture to the pasta mixture; toss to combine.
• Mix in the Parmesan cheese then season with salt and pepper.

CHICKEN AND PASTA SALAD WITH PESTO MAYONNAISE

Steps:

• Make the mayonnaise-in a small bowl, mix together all the mayo ingredients; cover and refrigerate until ready to use.
• Salad-in a large bowl, toss the cooked pasta with the oil.
• Add in the chicken, celery, and onions, stir to gently combine.
• Cover and refrigerate several hours.
• Toss with the dressing 30 minutes before serving; garnish with the eggs.

CHICKEN PESTO PASTA SALAD

Steps:

• In a large bowl whisk together pesto, vinegar and 1/4 T salt and pinch of pepper. Gradually whisk in oil until smooth.
• Cook the orzo add 2T salt in cooking.
• Drain and rinse under cold water and drain again.
• Add orzo to vinigarete and toss.
• Add chicken, and tomatoes and toss.
• Tastes best chilled- though it's fine warm.

PESTO CHICKEN SALAD WITH RED GRAPES

Steps:

• Pasta and Chicken:.
• Bring a large pot of water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for 10 to 12 minutes, or according to package instructions, until the pasta is al dente. Drain well, rinse with cool water, and drain again.
• While the pasta is cooking, poach the chicken. Pour water into a medium saute pan, to a level about 1 1/2 inches deep (when it is added, the chicken should be covered by about 1/2 inch water). Stir in the salt. Bring the water to a boil over high heat. Add the chicken; reduce the heat to medium. Cover and cook for 8 to 10 minutes, or until the chicken is just cooked through.
• With a slotted spoon, remove the chicken from the skillet. Cut it into 1-inch pieces and place on a plate to cool. Discard the poaching liquid.
• Basil Pesto:.
• Process all the ingredients in a food processor (or blender) until the mixture is a coarse puree. Taste and adjust the seasoning.
• The pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, spoon the mixture into a foil-lined custard cup, cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 months. Thaw in the refrigerator or remove from the foil and thaw quickly in the microwave.
• Creamy Pesto Dressing:.
• Whisk together the dressing ingredients in a small bowl. Taste and adjust seasoning.
• In a medium bowl toss together the pasta, chicken, carrots and grapes. Add the dressing and toss again. Place lettuce on plate and scoop the chicken mixture on top, and garnish as you wish.
• The dressing will keep for up to 2 days in a tightly closed container in the refrigerator. (If it thickens after standing, thin with milk or water.) This salad can be made early the day it is to be served; refrigerate and serve later, either chilled or at room temperature.
• ***Variation***.
• Substitute other pasta shapes, such as rotini or rotelle.
• Rather than poaching the chicken breasts try grilling them.