Basil Pesto Chicken Pasta Salad
Servings: 2
Ingredients
- 12 oz boneless chicken thighs
- 4 tbsp basil pesto sauce
- 2 cups arugula
- 1 cup cherry tomatoes
- 1 cup dry rotini pasta
Instructions
Pre Cook (Mise En Place):
- Gather your equipment: knife, cutting board, skillet, sheet pan, tongs, bowl
- Pre-heat oven to 425F
- Boil water
- Slice tomatoes
- Marinate chicken with 2 tbsp of basil pesto sauce
- Pre-heat skillet to medium high heat
Cooking Method:
- First, boil pasta and cook according to packaged instructions
- Then, add the chicken to the skillet. Sear the chicken on both sides until it is golden crispy
- Transfer the chicken to a sheet pan and place it in the oven to finish cooking. Cook for 20-25 minutes until the chicken reaches an internal temperature of 165F
- Once the pasta has cooked, drain it and set it aside
- After the chicken has finished cooking, let it rest on a cutting board for 5 to 7 minutes before slicing. Slice it into bite size pieces
- In a bowl, add pasta, chicken, arugala, cherry tomatoes, and 2 tbsp of basil pesto sauce. Mix all ingredients well
- This dish can be served hot or cold