- 12 oz fusilli (corkscrew) pasta
- 4 chicken breasts (cooked), cubed
- 1 c walnuts (toasted), chopped
- 4 slices bacon (cooked), crumbled
- 2 c cherry tomatoes (halved)
- 3 oz olives, pitted and sliced
- 7 oz pesto sauce
- 1/2 c. chopped, fresh basil
- parmesan cheese, shredded
Directions:
Boil pasta for 9 minutes and drain. Combine all ingredients in large bowl and toss until thoroughly mixed. Sprinkle with shredded parmesan cheese. Serve at room temperature.
Suggested side dish: Brush halved roma tomatoes with olive oil. Sprinkle with salt, sugar and pepper. Bake 20 minutes at 350 degrees. Top each with slice of herbed goat cheese. Broil until cheese begins to soften and color. Top with chopped basil.
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