Description
This healthy pasta salad is ready in a snap with deli-roasted chicken—it’s a quick and easy dish that’s perfect for a party or a potluck.
Ingredients
Scale
- 8 oz dried penne, mostaccioli, or bow tie pasta
- 2 cups broccoli florets
- 3/4 cup basil pesto
- 12 oz coarsely chopped deli-roasted chicken
- 1 jar (7 oz) roasted red sweet peppers, drained and cut into strips
- 1/4 cup finely shredded Parmesan cheese (microbial-rennet)
- Finely shredded Parmesan cheese (microbial-rennet), optional
- 1/2 teaspoon coarsely ground black pepper
Instructions
- Cook Pasta: Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking. Drain, reserving 1/2 cup of the pasta water. Return drained pasta and broccoli to saucepan.
- Combine Ingredients: In a small bowl combine pesto and the reserved 1/2 cup pasta water. Add chicken, roasted peppers, and the pesto mixture to pasta in saucepan. Stir gently to mix. Cook over medium heat until heated through. Stir in the 1/4 cup Parmesan cheese.
- Serve Immediately: Divide the pasta mixture among warm serving bowls. If desired, top with additional Parmesan cheese. Sprinkle with black pepper and serve immediately.
Notes
Mix up a big bowlful and stash it in the fridge for a couple of days for lunches and light dinners.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Entree, Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 672 kcal
- Sugar: 6 g
- Sodium: 857 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 7 g
- Protein: 37 g
- Cholesterol: 93 mg
Keywords: pesto penne, pasta salad, deli-roasted chicken, quick dinner, potluck