Chicken & Pasta Salad W/ Pesto Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Penne or pasta shells,
1 cup: Pesto sauce, recipe follows
2 cup: Diced cooked chicken,
12: Cherry tomatoes, halved
PESTO SAUCE
1/2 cup: Olive oil, preferably extra
1/2 tsp: Salt,
-virgin,
2 cup: Fresh basil leaves,
1/4 cup: Pine nuts or walnuts,
3/4 cup: Parmesan cheese, grated
2: Garlic cloves,
1/4 cup: Romano cheese, grated
Directions:
Prep: 15 minutes Cook: 10 minutes
In a large saucepan of boiling salted water, cook the pasta until just
tender, about 10 minutes. Drain & rinse under cold water until cool;
drain well.
PESTO SAUCE: Place oil, nuts, garlic & salt in a blender or food
processor. Process until nuts & garlic are finely chopped. Add basil
& process until finely chopped. Stir in Parmesan & Romano cheeses.
In a large serving bowl, combine pasta, chicken & pesto sauce. Toss
to coat w/ sauce. Garnish w/ tomatoes. Serve at room temperature or
slightly chilled.
Pesto has traditionally been a summer favorite, when garden fresh
basil is in season. Now fresh basil, grown hydroponically in
greenhouses, is available in many markets all year. Here pesto is
combined w/ pasta & chicken for an Italianate salad thats loaded w/
flavor.
Posted 10-11-93 by: ELIZABETH CHRISTIAN on F-Gourmet
Nutritional Information per serving: x Calories, x grams Fat, x%
Calories from fat, x mg Cholesterol, x mg Sodium, x g Dietary
fiber.
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger
(Cooking) Submitted By LAWRENCE KELLIE On 01-09-95
Source from luhu.jp
In a large saucepan of boiling salted water, cook the pasta until just
tender, about 10 minutes. Drain & rinse under cold water until cool;
drain well.
PESTO SAUCE: Place oil, nuts, garlic & salt in a blender or food
processor. Process until nuts & garlic are finely chopped. Add basil
& process until finely chopped. Stir in Parmesan & Romano cheeses.
In a large serving bowl, combine pasta, chicken & pesto sauce. Toss
to coat w/ sauce. Garnish w/ tomatoes. Serve at room temperature or
slightly chilled.
Pesto has traditionally been a summer favorite, when garden fresh
basil is in season. Now fresh basil, grown hydroponically in
greenhouses, is available in many markets all year. Here pesto is
combined w/ pasta & chicken for an Italianate salad thats loaded w/
flavor.
Posted 10-11-93 by: ELIZABETH CHRISTIAN on F-Gourmet
Nutritional Information per serving: x Calories, x grams Fat, x%
Calories from fat, x mg Cholesterol, x mg Sodium, x g Dietary
fiber.
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger
(Cooking) Submitted By LAWRENCE KELLIE On 01-09-95
Source from luhu.jp