Spinach Basil Pesto Summer Pasta Salad With Chicken

Name: Spinach Basil Pesto Summer Pasta Salad With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chicken breast; 1 box Barilla Plus Penne Pasta with Flax; 9 ounces fresh spinach package of, rinsed and drained; 1/4 cup extra-virgin olive oil; 10 basil leaves or more to taste; 1/4 cup Parmesan cheese grated; 1 cup nonfat plain yogurt; 4 cloves garlic add more if you love garlic; 3 teaspoons italian seasoning; 1/4 teaspoon sea salt omit if you are watching your sodium; 1 medium zucchini cut in half lengthwise; 1 squash medium, cut in half lengthwise; 1 cup cherry tomatoes; pasta; vegetable; spinach

Servings: persons

1 pound chicken breast
1 box Barilla Plus Penne Pasta with Flax
9 ounces fresh spinach package of, rinsed and drained
1/4 cup extra-virgin olive oil
10 basil leaves or more to taste
1/4 cup Parmesan cheese grated
1 cup nonfat plain yogurt
4 cloves garlic add more if you love garlic
3 teaspoons italian seasoning
1/4 teaspoon sea salt omit if you are watching your sodium
1 medium zucchini cut in half lengthwise
1 squash medium, cut in half lengthwise
1 cup cherry tomatoes
pasta
vegetable
spinach

1
Preheat the Grill; grill chicken breast until for about 15 to 20 minutes on low to medium heat until it reaches an internal temperature of 170u00b0F with a meat thermometer. When cool, cut into 1 inch cubes. Set aside.
2
Cook pasta according to package directions in a 4-qt sauce pan. Drain and rinse under cold running water using a large colander.
3
Meanwhile, cut zucchini and squash in half lengthwise using a crinkle cutter; cut into 1/4 inch thick slices. Put cherry tomatoes on a skewer; spray vegetables with cooking spray; add salt and pepper to taste. Grill until vegetables are tender and crisp for about 6 to 8 minutes, turning once halfway through grilling using tongs.
4
In a food processor add olive oil, yogurt, Parmesan cheese, spinach, basil, garlic, and seasonings. Blend until smooth and creamy for about one minute.
5
In a serving bowl add the cooked pasta, grilled vegetables, grilled chicken breast and spinach basil pesto mix; mix will. Serve immediately or cover and refrigerate until ready to serve.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound chicken breast, 1 box Barilla Plus Penne Pasta with Flax, 9 ounces fresh spinach package of, rinsed and drained, 1/4 cup extra-virgin olive oil, and more.

Yes, Spinach Basil Pesto Summer Pasta Salad With Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!