Serve hot or cold
- 2 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp pepper
- 16 oz farfalle (bowtie) pasta
- 1 cup basil pesto
- 1 cup cherry tomatoes halves
- 1/4 cup fresh basil chopped
- Parmesan cheese
- 1 cup steamed broccoli, chipped
Season the chicken breasts with salt and pepper.
Grill the chicken until completely cooked. Transfer chicken to a cutting board and slice into strips.
Boil the pasta until al dente according to the package instructions. Rinse and drain pasta and set aside. (I usually pour a little milk over the drained pasta to prevent the pasta from sticking together)
Steam chopped broccoli and add it to the chicken and pesto mix
Using a large bowl, mix together the pesto, pasta and chicken. Stir until well combined and place in the refrigerator until chilled.
Stir in the cherry tomatoes and fresh basil immediately before serving.
Finish with freshly grated Parmesan cheese.
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