Pesto Pasta Salad with Chicken
This Pesto Pasta Salad with Chicken is a flavorful and convenient meal that is perfect on the go — no heating required. The flavors develop even more throughout the week, making it ideal for shift meal prep.
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 oz) boxes Barilla Protein Penne Pasta
- ½ tsp salt, pepper to taste, red wine vinegar to taste
Directions
- Preheat oven to 375°F. Place chicken on a baking sheet, drizzle with olive oil, season with salt and pepper. Bake 20–25 minutes until cooked through.
- Boil a large pot of water; cook pasta per box directions. Drain and rinse under cold water.
- Dice all vegetables into bite-size pieces in a large bowl. Add cooled pasta.
- Cool chicken, dice into bite-size pieces, and add to bowl. Add pesto and red wine vinegar to taste. Toss and serve. Optional: top with parmesan and crushed red pepper.
Nutrition Facts Per serving
Per 3 cups: 929 calories, 82g protein, 94g carbohydrates, 24g fat, 14g fiber
Serving Suggestions
Flavors improve over time — make it the night before your shift for the best results. Optional toppings: parmesan and crushed red pepper.