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Chicken and Pesto Pasta Salad

Chicken and Pesto Pasta Salad

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 1 1/2 cups)
  • Cook time:20 Minutes
  • Prep time:10 Minutes

Ingredients

  • 1 3/4 cups uncooked small seashell pasta
  • 1 cup chopped cooked chicken breast
  • 1/4 cup diced red bell pepper
  • 1/4 cup pine nuts, toasted
  • 1/4 cup sliced leek
  • 2 tablespoons commercial pesto
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons preshredded Parmesan cheese

Preparation

Cook pasta according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.

Combine pasta and remaining ingredients in a large bowl. Serve immediately, or cover and chill.

Nutritional Information

Amount per serving
  • Calories: 216
  • Fat: 11.2g
  • Saturated fat: 3.0g
  • Protein: 15.1g
  • Carbohydrate: 14.1g
  • Cholesterol: 38mg
  • Iron: 1.5mg
  • Sodium: 381mg
  • Calories from fat: 46%
  • Fiber: 2.0g
  • Calcium: 111mg
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Chicken and Pesto Pasta Salad recipe

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