Vegetable and Chicken Pasta
  • Pesto sauce--
  • 2 cups fresh basil leaves, trimmed
  • 1/4 cup pine nuts
  • 4 garlic cloves
  • 1/2 tsp salt
  • 1/3 cup EVOO
  • Pasta Salad--
  • 1 red pepper, bite-size
  • 1 yellow squash, bite-size
  • 1/4 lb asparagus, 1" pieces
  • 3.5 Tbsp EEVO, divided
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 lb boneless,skinless chicken breasts, stripped
  • 6 oz. tri-color rotini
  1. Combine basil, pin nuts, garlic and salt in food processor. Mix and gradually add oil until mixture is thick. Set aside.
  2. Preheat the broiler. Toss the veggies and 2 tbsp of olive oil in bowl. Arrange the veggies on a foil-covered pan and broil for 10-14 minutes, turning occassionally.
  3. Heat remaining 1.5 tbsp olive oil in pan over med. heat. Sprinkle salt and pepper on chicken. Cook chicken until cooked through, stirring occas.
  4. Cook rotini 1-2 min. less than directions say and drain/rinse with cold water.
  5. Mix the pesto sauce, rotini, veggies and chicken.
My mother-in-law threw this together one day and I liked it so much I wanted to her "recipe." You might need to change the measurements to suite your taste :)