Fireworks Pasta Salad Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 pound rotini or other medium pasta shape, uncooked
3 tablespoons low sodium chicken broth
3/4 pound skinless, boneless chicken breast halves, cut in 1-inch pieces
8 plum tomatoes, cut into 1-inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pinenuts
***Cilantro Pesto***
2 cups packed cilantro leaves
1 cup flat leaf parsley
3 cloves garlic, minced
3 tablespoons Parmesan cheese
2 tablespoons toasted pinenuts or walnuts
1/2 cup low sodium chicken broth
1 tablespoon olive oil
1 1/2 tablespoon red wine vinegar
salt and freshly ground black pepper to taste
***Garnish***
cilantro sprigs
blue corn chips

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Directions:

Prepare pasta according to package directions. Drain and set aside in large serving bowl.

Place ingredients for Cilantro Pesto in a blender or food processor, process until finely chopped.

Heat chicken broth in nonstick skillet over medium heat. Add chicken and saute 3 to 4 minutes per side, or until browned and cooked through.

Add chicken, tomatoes, red onion and pine nuts to pasta. Toss with all of the Cilantro Pesto until combined. Garnish with cilantro sprigs and blue corn chips.

This recipe from CDKitchen for Fireworks Pasta Salad serves/makes 8

Recipe ID: 82802

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