27m$17.94Chicken Pesto Pasta Salad
A fresh chicken pasta salad with rotini, cherry tomatoes, mozzarella pearls, spinach, and basil pesto. It packs well for a quick make-ahead lunch.
- Energy
- 770 calories per serving
- Protein
- 49.4 g per serving
- Carbs
- 71.1 g per serving
- Fat
- 33.3 g per serving
- Sodium
- 1174 mg per serving
Shopping options
olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
mozzarella pearls
8 Ounce
BelGioioso® Fresh Mozzarella Pearls Cheese
100%
basil pesto
0.5 Cup
Barilla Rustic Basil Pesto with Italian Basil Pasta Sauce and Spread
62%
cherry tomatoes
1 Pint
NatureSweet Glorys Cherry Tomatoes, 10 oz
100%
baby spinach
3 Cup
Kroger® Baby Spinach
53%
kosher salt
1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
boneless skinless chicken breasts
1 Pound
Heritage Farm® Boneless Skinless Chicken Breasts
22%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
lemon juice
2 Tablespoon
Kroger® 100% Lemon Juice
7%
rotini pasta
12 Ounce
Kroger® Rotini
75%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- boneless skinless chicken breasts-1 lb
- rotini pasta-12 oz
- cherry tomatoes-1 pint
- mozzarella pearls-8 oz
- baby spinach-3 cups
- basil pesto-0.5 cups
- lemon juice-2 tbsp
- olive oil-1 tbsp
- kosher salt-1.5 tsp
- black pepper-0.5 tsp
Bring a large pot of water to a boil with 1 teaspoon kosher salt. While it heats, halve the cherry tomatoes, roughly chop the baby spinach, drain the mozzarella pearls, and cut the chicken breasts into 1-inch pieces on a separate board.
Use a separate board for raw chicken and wash hands, knives, and cutting boards after contact with it.
Keep fingers tucked away from the chef’s knife while cutting tomatoes, spinach, and chicken.
Add rotini to the boiling water and cook until al dente, 8-10 minutes. Reserve 1/4 cup pasta water, then drain and rinse under cool water for 30 seconds.
Use caution when draining boiling water to avoid steam burns.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with the remaining 1/2 teaspoon salt and black pepper, then cook until golden and 165°F, 6-8 minutes.
Cook chicken to an internal temperature of 165°F as measured with an instant-read thermometer.
Use caution with hot oil to avoid splatter burns.
In a large mixing bowl, stir together basil pesto, lemon juice, and 2 tablespoons reserved pasta water. Add the rotini and chicken, then toss to coat until the pesto looks lightly glossy.
Fold in cherry tomatoes, mozzarella pearls, and baby spinach. Serve slightly warm, then chill leftovers promptly for an easy make-ahead lunch.
Refrigerate pasta salad within 2 hours of cooking, keep leftovers below 40°F, and eat within 3-4 days.
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