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Pasta Salad With Cilantro Pesto

List of Ingredients





(Makes 7 servings)
1 pound radiatore, rotini or other medium pasta
shape
Cilantro Pesto (recipe follows)
3 tablespoons low-sodium chicken broth
1/2- to 3/4-pound skinless, boneless chicken
breast halves, cut into 1-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 pine nuts
CILANTRO PESTO:
2 cups packed cilantro leaves
1 cup flat-leaf parsley
3 garlic cloves, minced
3 tablespoons Parmesan cheese
2 tablespoons toasted pine nuts or walnuts
1/2 cup low-sodium chicken broth
1 tablespoon olive oil
1 1/2 tablespoons red-wine vinegar
Salt and freshly ground black pepper, to
taste

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 the 3 tablespoons 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 if
desired.


Recipe