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Chicken Pesto Salad Recipe
|Green bell pepper||1 , chopped|
|Yellow bell pepper||1 , chopped|
|Red bell pepper||1 , chopped|
|Bow tie pasta||1 Pound, cooked al dente and drained|
|Green onions||1 Bunch (100 gm), chopped|
|Canned sliced black olives||2 Ounce, sliced (1 Can)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs) (Fresh)|
Calories 304 Calories from Fat 74
% Daily Value*
Total Fat 9 g14.6%
Saturated Fat 2.5 g12.7%
Trans Fat 0 g
Cholesterol 81.7 mg
Sodium 327.4 mg13.6%
Total Carbohydrates 16 g5.4%
Dietary Fiber 1.7 g6.9%
Sugars 1.4 g
Protein 35 g71%
Vitamin A 23.3% Vitamin C 119.1%
Calcium 20.4% Iron 13.3%
*Based on a 2000 Calorie diet
Rinse the chicken and pat dry; season with a dash of lemon pepper and garlic powder on each side.
Cook in the prepared skillet over medium heat for 5 to 10 minutes or until cooked through, turning several times.
Remove the chicken from the skillet.
Place the chopped bell peppers in the skillet and saute until desired doneness.
Cut the chicken into bite-size pieces.
Place the cooked pasta in a serving dish.
Add the bell peppers, green onions, pesto, olives, Parmesan cheese and tomatoes and toss to combine.
Serve hot or cold with Italian or raspberry-flavored vinaigrette and French bread or crackers.