Recipe created by Cristina Ferrare
Try this delicious pasta dish from Cristina Ferrare. It's the perfect solution for when you have leftover chicken.
Ingredients
Pesto:
- 4 cups fresh basil leaves
- 4 cups Italian parsley springs
- 4 large cloves garlic
- 1 1/2 cups olive oil
- 1/4 tsp. salt
Roasted Chicken Salad:
- 1 cup diced Roasted Chicken
- 1 cucumber , peeled, seeded and diced
- 2 cups mixed greens
- 1/4 cup roasted pine nuts
- 1/2 lemon , juiced
- Parmesan cheese
- 1/4 cup sliced black olives
- 1/2 pound farfalle pasta
- Handful pomegranate seeds
Directions
To prepare the pesto: Chop basil, parsley and garlic in a food processor. Slowly add olive oil and keep chopping. Add salt.
To prepare the chicken mixture and final dish: Place Roasted Chicken, cucumber, pine nuts, 1 Tbsp. of pesto and olives in a bowl and mix together. Cook pasta until al dente. Add 2 tablespoons of pesto to the pasta and mix well. Top off with 2 cups of mixed greens and the juice of 1/2 a lemon. Add the chicken mixture to pasta and toss. Garnish with Parmesan cheese and pomegranate seeds
To prepare the chicken mixture and final dish: Place Roasted Chicken, cucumber, pine nuts, 1 Tbsp. of pesto and olives in a bowl and mix together. Cook pasta until al dente. Add 2 tablespoons of pesto to the pasta and mix well. Top off with 2 cups of mixed greens and the juice of 1/2 a lemon. Add the chicken mixture to pasta and toss. Garnish with Parmesan cheese and pomegranate seeds
Published 10/24/2008
