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Category: Recipes
Prep Time: Cook Time: Total Time:
1 pound rotini or other medium pasta shape, uncooked
cilantro pesto, see recipe below
3 tablespoons Iow sodium chicken broth
1/2 to 3/4 pound skinless, boneless chicken breast halves, cut in l inch
pieces
8 plum tomatoes, cut into 1inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pinenuts
Cilantro Pesto:
2 cups packed cilantro leaves
1 cup flat leaf parsley
3 garlic cloves, minced
3 tablespoons Parmesan cheese
2 tablespoons toasted pinenuts or walnuts
1/2 cup low sodium chicken broth
1 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
salt and freshly ground black pepper to taste
Garnish:
cilantro sprigs
blue corn chips
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 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 and blue corn chips.
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Fireworks Pasta Salad
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 pound rotini or other medium pasta shape, uncooked
cilantro pesto, see recipe below
3 tablespoons Iow sodium chicken broth
1/2 to 3/4 pound skinless, boneless chicken breast halves, cut in l inch
pieces
8 plum tomatoes, cut into 1inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pinenuts
Cilantro Pesto:
2 cups packed cilantro leaves
1 cup flat leaf parsley
3 garlic cloves, minced
3 tablespoons Parmesan cheese
2 tablespoons toasted pinenuts or walnuts
1/2 cup low sodium chicken broth
1 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
salt and freshly ground black pepper to taste
Garnish:
cilantro sprigs
blue corn chips
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 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 and blue corn chips.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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