Chicken Pesto Pasta Salad

Servings: 4 · Prep: 12 min · Cook: 15 min · Total: 27 min

Ingredients

• 1 lb boneless skinless chicken breasts
• 12 oz rotini pasta
• 1 pint cherry tomatoes
• 8 oz mozzarella pearls
• 3 cups baby spinach
• 1/2 cup basil pesto
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

Equipment

Cutting Board; Large pot; Large skillet; Colander; Chef’s knife; Large mixing bowl; Instant-read thermometer; Measuring cups and spoons; cutting board; large pot; large skillet; colander; chef’s knife; large mixing bowl; instant-read thermometer; measuring cups and spoons

Steps

1. Boil water and prep ingredients. Bring a large pot of water to a boil with two-thirds of the salt. Halve tomatoes, chop spinach and drain mozzarella. Cut chicken into 1-inch pieces on a separate board, cleaning hands and tools afterward.
   • 1 teaspoon Kosher Salt
   • 1 pint cherry tomatoes — halved
   • 3 cups spinach — roughly chopped
   • 8 ounces mozzarella — drained
   • 1 pound chicken breast — cut into 1-inch pieces

   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.

2. Cook and cool the pasta. 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.
   • 12 ounces rotini pasta

   Use caution when draining boiling water to avoid steam burns.

3. Cook the chicken. Heat oil over medium-high heat. Season chicken with remaining salt and pepper and cook for 6–8 minutes or longer, until golden and 165°F in the largest pieces.
   • 1 tablespoon olive oil
   • 1 pound chicken breast — cut into 1-inch pieces
   • 1/2 teaspoon Kosher Salt
   • 1/2 teaspoon Black Pepper

   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.

4. Make the pesto pasta base. 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.
   • 1/2 cup basil pesto
   • 2 tablespoons lemon juice
   • 12 ounces rotini pasta
   • 1 pound chicken breast — cut into 1-inch pieces
5. Fold in vegetables and cheese. Fold in cherry tomatoes, mozzarella pearls, and baby spinach. Serve slightly warm, then chill leftovers promptly for an easy make-ahead lunch.
   • 1 pint cherry tomatoes — halved
   • 8 ounces mozzarella — drained
   • 3 cups spinach — roughly chopped

   Refrigerate pasta salad within 2 hours of cooking, keep leftovers below 40°F, and eat within 3-4 days.

https://plumtally.com/recipes/chicken-pesto-pasta-salad-rino8ger87we