1 cup (7 oz) bocconcini, halved (mini mozzarella balls)
Instructions
Cook pasta according to package directions. Drain and rinse under cold water until cool. Drain well. In a food processor, combine spinach, basil, parmesan cheese, walnuts, garlic, salt and pepper. Process until coarsely chopped.
While processor is running, gradually add oil, process until smooth. In a large bowl, toss together pasta, chicken, tomatoes bocconcini and pesto.
Need to cook chicken? Sprinkle 1 boneless, skinless chicken breast half (6 to 8 oz) with 1/4 tsp salt. Heat 1 tsp oil in nonstick skillet over medium heat. Add chicken. Cook, turning once, until lightly browned and cooked through. (5 to 6 minutes) per side. Remove from skillet, cool before cutting into chunks.
Serving
Suggestions
Sprinkle with parmesan cheese before serving
Originally Submitted
6/4/2015
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