PESTO PASTA SALAD WITH CHICKEN & VEGETABLES

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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 Servings

Ingredients

  • 1 lb. boiled short pasta
  • 1 lb. grilled breast fillet and chopped
  • 16 oz. Alfredo sauce*
  • 2 tbsp. pesto sauce
  • 1 cup peas
  • 1 cup baby corn
  • ¼ cup minced green and red bell pepper
  • ¼ cup minced red onion
  • Salt to taste

Instructions 

  • Prepare the pasta in advance and let cool. Cook the breast fillet, let cool and cut into small pieces.
  • In a salad bowl add the Alfredo sauce, pesto sauce and mix.
  • Add the pasta and mix. Add the chopped chicken breasts, the vegetables and season to taste.
  • Leave in the refrigerator until serving time.
  • Ear: You can add grated Parmesan cheese. You can also serve this recipe hot by cooking the vegetables with olive oil in a pan, add the sauce, the rest of the ingredients and cook for several minutes.
  • *Recipe for Alfredo Sauce in the Sauce section at cielitorosado.com
Course: Salad

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