Pesto Pasta Chicken Salad
Serves 420 mins prep20 mins cook
A delicious and colorful Pesto Pasta Chicken Salad, featuring cherry tomatoes, asparagus, rotini pasta, and seasoned chicken, all tossed in a vibrant homemade pesto sauce made with fresh basil and pine nuts.
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What you need
Instructions
1: Cut off the ends of the asparagus and add to a baking sheet lined with foil. 2: Cover asparagus with olive oil and season with salt and pepper. 3: Bake asparagus at 425°F for 13 minutes and then cut it into thirds. 4: Season chicken with salt, pepper, garlic powder, and onion powder. 5: Cook chicken on medium-high heat until its internal temperature reaches 165°F. 6: Slice the cooked chicken into cubes. 7: Toast pine nuts in a small pan over medium heat. 8: In an immersion blender or food processor, add basil leaves, olive oil, Parmesan cheese, pine nuts, garlic cloves, salt, pepper, and lemon juice. Mix until well combined. 9: In a bowl, combine all ingredients, drizzle with pesto sauce, mix well, and top with Parmesan cheese.View original recipe