Chicken Pesto Pasta Salad

  Here in West Virginia, we are finally embarking on warm weather!  I love this time of year!  Why?  Because this is the time of year where the meals get lighter, and the ingredients get fresher.  A perfect example of this is my Chicken Pesto Pasta Salad.

Packed full of savory chicken and fresh veggies, this Chicken Pesto Pasta Salad is the perfect summertime meal, ready in 20 minutes!  I can't wait to share it with you so let's get started!

Chicken Pesto Pasta Salad:
*Prep Time: 10 min.  *Cook Time: 10 min.  *Difficulty:  Easy  *Servings: 6-8

Ingredients:

• 3 Boneless, Skinless Chicken Breasts, cubed
• 1 lb. of Rotini Pasta
• 2 Medium Zucchini, cut into half moon shapes
• 1 c. Cherry Tomatoes, halved
• 1 Red Onion, diced
• 4 Cloves of Garlic, Minced
• 1 6 oz. Jar of Pesto
• 1 Tbsp. Oil
• Salt and Pepper to Taste

The first thing you will need to do is bring a pot of salted water to a boil for your pasta.  

I usually put a table spoon of salt in for a pound of pasta.  This is important, because this is the only chance you will have to actually season your pasta. 

Just before your pasta water comes to a boil, place a deep skillet over a HIGH heat and add the oil.

Once the pan is HOT add the chicken.

Season the chicken with salt and pepper, then let cook for 5 minutes until the chicken is fully cooked and golden brown.

While your chicken is cooking, add the pasta to the boiling water and cook according to the instructions on the box.

Once the chicken is fully cooked, remove it from the pan and add the zucchini, onions, and garlic.

Season those with salt and pepper and cook for about 5 minutes, until just tender.

Once your veggies are tender, you can return the chicken to the pan.

By now your pasta should be finished.
Add the drained pasta to the pan.

Now add the entire jar of pesto sauce.
Yes, you can totally make your own pesto for this if you like, but with some many great jarred options, I chose to go the easy way out.

Toss everything together until all the ingredients are coated in the pesto.

Then, last, but not least, top with the gorgeous cherry tomatoes.

You can most definitely serve this warm, but it is equally delicious cold or at room temperature.  For a cold salad, simple chill in the fridge for at least two hours, but overnight is best.  I like to top with a little parmesan cheese and fresh basil.  This Chicken Pesto Pasta Salad truly is a great summertime meal that the whole family will love so give it a try tonight!  Oh, and I would love to hear what some of your favorite summertime meals are, so leave them in the comments below!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~