Recipes

Pesto Chicken and Pasta Salad
  • Ingredients
  • 1 pound dry or 1 load fresh penne
  • or other tubular pasta
  • 1 cup French Tarragon Pesto
  • 3 cups shredded cooked chicken
  • 1 container cherry tomatoes, rinsed and stemmed
  • 1/4 cup pitted brine-cured black olives
  • 1/2 cup broken walnuts
Directions
  1. Cook the pasta until al dente and drain
  2. Rinse Toss the pasta with the French Tarragon Pesto, chicken, tomatoes, and olives
  3. Add the broken wal- nuts just before serving
  4. Serve at room tempera- ture
  5. Serves 6 to 8.


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