Ingredients
1.5 lbs boneless, skinless chicken breasts
12 oz fusilli pasta
2 cups basil pesto (fresh or store-bought)
2 cups halved cherry tomatoes
1/2 cup shaved Parmesan cheese
1/4 cup toasted pine nuts
2 tbsp olive oil
3 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
Optional: fresh mozzarella pearls or additional Parmesan
Instructions
Preheat oven to 375°F. Toss chicken breasts with olive oil, garlic, salt, and pepper. Roast for 15-18 minutes until fully cooked. Cool, then dice into bite-sized pieces.
Boil fusilli pasta until al dente (8-10 minutes). Drain and rinse with cold water.
In a large bowl, combine cooked pasta, diced chicken, cherry tomatoes, pine nuts, and Parmesan.
Mix in basil pesto until evenly coated. Chill for at least 1 hour before serving.
Notes
Chill at least 1 hour for optimal flavor melding
Store in airtight container for up to 3 days
Add cucumber, spinach, or bell peppers for extra vegetables
- Prep Time: 20
- Cook Time: 15
- Category: Quick Chicken
- Method: Roasting, Boiling
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg