Pesto Chicken Pasta Salad

  • Yield servings


3 -- chicken breasts, diced and sauteed in olive oil until browned. Or you can substitute 1 rotisserie chicken.
1 pound of cooked pasta (penne, shells, or bow ties)
1 small jar of pesto, or 1 cup of home made pesto
1 -- jar of sun dried tomatoes in olive oil, chopped
1/2 can large black olives, sliced
2 cans of artichoke hearts or bottoms, drained and chopped
1 cup of pignoli nuts, toasted
1 cup of Shredded parmesan cheese


Add all the ingredients into a large bowl and stir. Serve on a bed of lettuce with parmesan bruschetta.

This can be served warm or at room temperature.



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