Cold Pesto Pasta with Chicken and Sun-dried Tomato
Chicken breast, with skin
(pitted, cut in half)
Parmesan cheese, shredded
1 1/2 cup
Pasta, Penne, dry
Salt and pepper
Sun-dried tomato, packed in oil, drained
(cut into half or thirds)
Preheat oven to 350 degrees. Place the chicken breasts skin side up on a rimmed baking sheet. Rub them with olive oil and sprinkle with salt and pepper.
Roast the chicken breasts for 35 to 45 minutes, or until chicken is cooked through.
When the chicken is cool enough to handle, remove the meat from the bones if necessary, discard the skin, shred the chicken meat, and set aside.
Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to the package directions.
Prep the rest of your ingredients. Cut your kalamata olives and sun-dried tomatoes in half, or into thirds depending on your preference.
Once your pasta has finished cooking, drain it and put it in a large bowl.
Add to the bowl the shredded chicken, chopped sun-dried tomatoes, olives and pesto. Toss to combine all of the ingredients. Put the pasta in a covered container and refrigerate.
Let the pasta cool and then serve in bowls. Top the pasta with some freshly shredded parmesan cheese.
Pair it with your favourite salad!
Calories from fat
Calories from saturated fat
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada