Chicken Pesto Pasta Salad

Soups and Salads

  • 2 cups (or 1 bag) tri-color pasta

  • 2 tablespoons pesto sauce

  • 1 tablespoon olive oil

  • 2 large tomatoes (or 4-6, if using romas), diced

  • olives

  • cubed fresh mozzerella

  • 2 skin-on, bone-in chicken breast halves

  • 1 bunch asparagus

  • salt and pepper

  • fresh basil to garnish

Trim asparagus spears and arrange on baking sheet. Drizzle with olive oil and season with salt and pepper. Bake in 400° oven for 8 minutes. Remove asparagus from baking sheet immediately to stop cooking precess.
Place cooling rack over baking sheet lined with foil. Season skin-on, bone-in chicken breast halves with salt and pepper. Place in 425° oven for 50 to 60 minutes or until internal temperature reaches 165°.
Cook pasta and put oil and pesto over hot pasta. Add other ingredients (amount to your liking.)
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