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Summer Fireworks Pasta Salad




Source of Recipe


Marla


List of Ingredients




Summer Fireworks Pasta Salad


1 pound Radiatore, Rotini or other medium pasta shape, uncooked
Cilantro Pesto (see recipe below)
3 tbsp. low-sodium chicken broth
1/2 - 3/4 lb. skinless, boneless chicken breast halves, cut in l-inch pieces
8 plum tomatoes (about 1 1/2 pounds), 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 garlic cloves, minced
3 tbsp. Parmesan cheese
2 tbsp. toasted pinenuts or walnuts
1/2 cup low-sodium chicken broth
1 tbsp olive oil
1 1/2 tbsp. red wine vinegar
Salt and freshly ground black pepper to taste

Garnish:

Cilantro sprigs
Blue corn chips


Recipe





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 non-stick 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 alI of the
Cilantro Pesto until combined.

Garnish with cilantro sprigs and blue corn chips.

Each Serving Provides:
290 Calories
19 g Protein
37 g Carbohydrates
8 g Fat
2 g Saturated Fat
30 mg Cholesterol
100 mg Sodium
Calories from Fat 25%