Pesto Chicken Pasta Salad

  • Yield: servings


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