Monday, November 21

Pesto Pasta Salad w/ Roasted Chicken

This pasta dish is great for large groups & parties. I made this more a special birthday party.. doubled the recipe. Tip: cook the pasta the night before & store in the refrigerator in a zip-lock bag. Assemble the day of. I believe this is Ina Garden's recipe (Barefoot Contessa) minus the roasted chicken part.. or maybe Giada's.. I forget! I first made this recipe for our Superbowl party earlier this year & everyone loved it. The roasted chicken really made it more filling.. use your favorite kind.


1 Whole Roasted Chicken (store bought) shredded
1 lb. of Bow-tie pasta
1 small container of basil pesto
1/2 lb of Feta cheese (crumbled)
1 small container of Cherry Tomatoes (halved)
Oil Olive & Pepper
Thinly sliced red onion *optional

In a large pot bring water to boil & cook pasta accordingly..
Menawhile, shred the chicken & set aside.

Place cooked pasta in a large bowl to cool completely..

Once pasta is cool to the touch, pour in pesto & about 4 tbsp of Olive oil ... Mix well until fully incorporated. Add chicken & incorporate into the pasta & pesto.. stir around a bit.

 Slice tomatoes in half and add in, crumble feta over top & lightly incorporate or all the tomatoes will sink to the bottom. Add some fresh cracked pepper to the top & done! (If the pasta looks dry, add in more Olive oil... because it will dry out even more).


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