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 ounce dried penne, mostaccioli, or bow tie pasta
- 2 cup broccoli florets
- 0.75 cup purchased basil pesto
- 2.5 cup coarsely chopped deli-roasted chicken
- 1 7 ounce jar roasted red sweet peppers, drained and cut into strips
- 0.25 cup finely shredded Parmesan cheese
- 0.5 teaspoon coarsely ground black pepper
- Additional shredded Parmesan cheese (optional)
Instructions
- Step: 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.
- Step: 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.
- Step: Divide the pasta mixture among warm serving bowls. If desired, top with additional Parmesan cheese. Sprinkle with black pepper and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Entree, Pasta
- Method: Boiling, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 672 kcal
- Sugar: 4 g
- Sodium: 857 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 93 mg
Keywords: pasta salad, deli chicken, quick dinner, easy pasta, pesto pasta