Who doesn’t love Cold or Hot salad bowls? And who doesn’t love pesto pasta Salad Recipe? We are sure you guys can’t get enough of this simple dinner idea. Brown-rice, gluten-free brand of pasta is used here for that little extra healthier punch plus it cooks fast whilst the chicken is sautéing. The first time this recipe was put to action, it stole the limelight at a dinner party like a boss. The chicken adds up beautifully to the flavors making it a tummy filling dish. You can use a homemade pesto for that added punch of freshness but it will add up a little extra minutes to the cook time. Trust us, this bowl of chicken pasta will make your family very happy at that dinner table. Serve it cold as a pasta salad or as a hot delicious entree!
16 oz package pasta (gluten free)
1 tsp olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, diced
1 sliced onion
Salt & pepper to taste
1/3 cup diced tomatoes
1/2 cup pesto sauce
Arugula leaves (Optional)
1. 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.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with salt & black pepper. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, tomatoes, onion, arugula leaves and pesto. Toss to coat evenly.
Nutritional value per serve: Calories 326 Kcal, Fat 10 g, Carbs 40 g, Protein 17 g
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