A lighter pasta dish with a refreshingly delicious sauce on top that can be eaten hot or cold, lunch or dinner.
Cuisine: Italian
Total Time: 30 Minutes
Servings: 4
Ingredients
2 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
16 oz farfalle pasta
1 cup basil pesto (homemade or store-bought)
1 cup cherry tomatoes, halved
1/4 cup fresh basil, cut into thin strips
Parmesan cheese (optional)
Instructions
Season the chicken breasts with salt and pepper.
Grill the chicken over medium-high heat for 5-7 minutes per side, or until completely cooked. Transfer the chicken to a cutting board and slice into strips.
Meanwhile, boil the pasta until al dente (still firm when bitten). Rinse and drain pasta and set aside.
Using a large bowl, mix together the pesto, pasta, and chicken. Stir until well combined and place in the refrigerator until chilled.
Stor in the cherry tomatoes and fresh basil immediately before serving. Finish with freshly grated Parmesan cheese.
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