Monday, July 20, 2009

Chicken Pesto Pasta Salad

This is a quick and easy meal great for hot summer days b/c it is served cold. It is also a great way to use left over chicken!

One box of your favorite short pasta cooked al dente (I like shells, penne or pinwheels)
3 cooked chicken breasts cut into bite sized pieces (left overs work great here)
Pesto (it's on the same isle as spaghetti sauce)
Red pepper flakes
Cherry tomatoes cut into halves

Once chicken and pasta are cooked, mix together with 3 or 4 tbsp of pesto. Add red pepper flakes to taste. We like it spicy, so I use a lot. Cool in fridge until ready to serve. Top with cherry tomato halves before serving.

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