Chicken Pesto Pasta Salad

Cooking ahead is a great way to make sure dinner gets on the table on busy nights. This Chicken Pesto Pasta Salad can be made in the morning or even the night before!

Chicken Pesto Pasta Salad

My family loves the flavors in this pasta salad, since they'll eat anything with olives and artichoke hearts. They were a little disappointed because they thought “pesto” in the name would make the whole thing green.

This is a healthier serving of pesto, but feel free to add more pesto if your family really likes it!

We enjoy this Chicken Pesto Pasta Salad warm. It's also good cold for lunch the next day.

Yield: 6 servings

Chicken Pesto Pasta Salad

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 1/2 lbs. boneless, skinless chicken breasts, cubed
• 1 Tbsp. olive oil
• 1/2 cup pesto
• 2 14.5 oz. cans petite diced tomatoes, undrained
• 1 small can sliced olives, drained
• 1 14 oz. can artichoke hearts, drained and chopped
• 1 cup crumbled feta cheese
• 1 lb. penne pasta

Instructions

Prepare pasta as directed.

In a large skillet, saute the chicken in the olive oil.

Once chicken is no longer pink, stir in pesto, tomatoes, olives and artichoke hearts.

Stir gently to combine and heat another 5-10 minutes to blend flavors.

Spoon over prepared pasta, and top with crumbled feta.

Chicken Pesto Pasta Salad is linked up to Tasty Tuesday at Balancing Beauty & Bedlam, Craft-O-Maniac Mondays at Craft-O-Maniac, Fun with Food Friday at Paisley Passions, Pennywise Platter at The Nourishing Gourmet, and Feasting in Fellowship Friday at Comfy in the Kitchen.