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Chicken and Pesto Pasta Salad

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“A quick and easy recipe that is easily made ahead.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Drop beans and a bit of salt into some boiling water.
  2. Boil for one minute before scooping out.
  3. Add the pasta to the water and cook according to packet instructions until just al dente.
  4. Drain, then return to the pan with olive oil and pesto.
  5. Stir thoroughly and transfer to a serving bowl.
  6. Tear the chicken into bite-sized chunks, discarding any fat, skin and bones.
  7. Season with salt and pepper and stir into the pasta together with beans and tomatoes.
  8. Slice and pit the olives (if desired) and sprinkle on top.
  9. Use as many as you like, although I think 1/4 cup sliced between two people is about right.
  10. Eat warm or cold.

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