Cold Pesto Pasta with Chicken and Sun-dried Tomato

8 50 806
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 4
Cold Pesto Pasta with Chicken and Sun-dried Tomato
Health Highlights


2 breast Chicken breast, with skin
1 cup Kalamata olives (pitted, cut in half)
1 tsp Olive Oil, Extra Virgin
2 tbsp Parmesan cheese, shredded (topping)
1 1/2 cup Pasta, Penne, dry
1 cup Basil pesto
1 dash Salt and pepper
1 cup 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!

Nutrition Facts

Per Portion

Calories 806
Calories from fat 443
Calories from saturated fat 92
Total Fat 49 g
Saturated Fat 10.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 18.3 g
Monounsaturated Fat 17.9 g
Cholesterol 101 mg
Sodium 1419 mg
Potassium 977 mg
Total Carbohydrate 53 g
Dietary Fiber 5.8 g
Sugars 3.5 g
Protein 41 g

Dietary servings

Per Portion

Grain 2.0
Meat 1.5
Vegetables 1.5

Energy sources