Pesto Pasta Salad with Chicken

This Pesto Pasta Salad with Chicken is a flavorful and convenient meal that’s perfect on the go. Since it’s served cold, this dish requires no heating, making it an easy grab-and-go option for busy days. The best part? The flavors develop more as they marinate longer. It only gets better throughout the week, making it a great dish for meal prepping.

Active Prep Time : 30-45 minutes

Makes 6 servings

Ingredients

3 lbs boneless, skinless chicken breast
2 bell peppers, diced
1, 10 oz container cherry tomatoes, halved
2 cucumbers, diced
1, 12 oz bag frozen broccoli
3 cups fresh spinach, chopped
2, 6.5 oz jars pesto
2, 14.5 boxes Barilla Protein Penne Pasta
½ tsp salt
Pepper to taste
Red wine vinegar to taste

Directions

Preheat oven to 375 degrees F. Place chicken on a baking sheet, drizzle olive oil, then season with salt & pepper. Bake chicken for 20-25 minutes until cooked through.
Set a large pot of water on the stove and bring to a rolling boil. Add pasta to boiling water and cook according to box directions.
While chicken is baking and pasta is boiling, dice vegetables into bite-size pieces and place in a large bowl.
When pasta is ready, drain and rinse under cold water. Once cool, drain and add to bowl with vegetables.
When chicken is ready, let cool and dice into bite-size pieces and add to bowl. Add pesto and vinegar to taste.
Give it a toss and serve. Top with parmesan and crushed red pepper (optional)

Nutrition

Megan Lautz, MS, RD, CSCS, TSAC-F

Megan is a Registered Dietitian and coach who specializes in firefighter nutrition. Megan’s mission is to help firefighters perform better, recover faster, and enjoy long healthy retirements. Megan is the owner of RescueRD LLC, which provides nutrition seminars and coaching for tactical athletes across the country. Check out @Rescue.RD on Facebook and Instagram.

Palm Beach Gardens Fire Rescue Health & Wellness

Pesto Pasta Salad with Chicken