Name: Chicken Pesto Pasta Salad
Yield: 4 servings
Ingredients: 12 ounces, weight Penne Or Rigatoni Pasta; 1-1/4 pound Chicken Tenders; 1 cup Sliced Celery; 3 Tablespoons Sliced Green Onions; 3/4 cups Craisins (Dried Cranberries); 2 ounces, weight Pine Nuts; 1 cup Reduced Fat Mayonnaise; 1/2 cups Reduced Fat Sour Cream; 4 Tablespoons Prepared Pesto; 1/2 teaspoons Pepper; 1/2 teaspoons Salt

Servings: 4 persons

12 ounces, weight Penne Or Rigatoni Pasta
1-1/4 pound Chicken Tenders
1 cup Sliced Celery
3 Tablespoons Sliced Green Onions
3/4 cups Craisins (Dried Cranberries)
2 ounces, weight Pine Nuts
1 cup Reduced Fat Mayonnaise
1/2 cups Reduced Fat Sour Cream
4 Tablespoons Prepared Pesto
1/2 teaspoons Pepper
1/2 teaspoons Salt

1
Cook pasta according to package directions. Drain and set aside.
2
Season chicken with salt and pepper. Saute chicken in a medium skillet over medium heat until completely cooked (should take less than 5 minutes per side - just make sure the juices run clear). Set chicken aside and allow it to cool.
3
While chicken is cooling add celery, onion, Craisins, and pine nuts into a bowl. Set aside.
4
In another bowl mix mayonnaise, sour cream, salt, pepper, and pesto.
5
When you can comfortably handle the chicken chop it into small bite size pieces. Add chicken and celery mixture to the pesto mayo. Stir until all ingredients are completely incorporated.
6
In a large serving bowl, fold chicken mixture into noodles.
7
Serve, or cover and chill in the refrigerator.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken Pesto Pasta Salad

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