Pesto Chicken Pasta Salad Recipes
PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g
CREAMY PESTO & CHICKEN PASTA SALAD
If you need a quick boost of carbohydrates, try this filling and nutritionally-balanced pasta salad
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Cook the pasta following pack instructions. Meanwhile, mix the red pepper with the cherry tomatoes and chicken. Mix the pesto and crème fraîche. Drain the pasta, then stir it through. Toss through the veg and chicken and eat immediately, or pack into a container for lunch.
Nutrition Facts : Calories 600 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 0.3 milligram of sodium
CHICKEN PESTO PASTA SALAD
Super easy pasta salad- wonderful for any thing from a brunch to a summer dinner. Everyone likes it- even my picky 3 year old! My husbands co-worker brought this to share for an event and he begged for the recipe. The only particular is that the pasta salad will taste best if you use the pesto in a plastic container in the refrigerated section. The serving size stated is the pasta salad as main dish- in a pot luck or as a side it serves a lot more.
Provided by MistressRach
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl whisk together pesto, vinegar and 1/4 T salt and pinch of pepper. Gradually whisk in oil until smooth.
- Cook the orzo add 2T salt in cooking.
- Drain and rinse under cold water and drain again.
- Add orzo to vinigarete and toss.
- Add chicken, and tomatoes and toss.
- Tastes best chilled- though it's fine warm.
ITALIAN CHICKEN-PESTO PASTA SALAD
I use my recipe#144195 for this salad you may use your own favorite, this is best if served right after it is made or you can refrigerate until ready to serve, feel free to throw in some pine nuts :)
Provided by Kittencalrecipezazz
Categories Penne
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
- Drain the pasta well in the colander.
- Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
- Add in chopped tomatoes and cooked cubed chicken; toss to coat.
- For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
- Add in the mayonnaise and pulse until blended.
- Add the mayo mixture to the pasta mixture; toss to combine.
- Mix in the Parmesan cheese then season with salt and pepper.
Nutrition Facts : Calories 597.3, Fat 23.7, SaturatedFat 4.3, Cholesterol 41.4, Sodium 432.9, Carbohydrate 80.7, Fiber 10.7, Sugar 3.7, Protein 18.7
GARDEN PASTA AND PESTO CHICKEN SALAD
Mix veggies, pasta, prepared pesto & chicken strips for a quick Garden Pasta and Pesto Chicken Salad. Pesto chicken salad is a tasty summertime dish.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cook pasta as directed on package; drain. Rinse with cold water. Place in large bowl.
- Add all remaining ingredients except tomatoes; mix lightly. Sprinkle with the tomatoes; cover.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
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