Then, boil the pasta and cook according to packaged instructions
Next, marinate chicken with half of the basil pesto sauce
Then, add olive oil to a skillet on medium high heat and sear the chicken on both sides until it is golden crispy and cooks to an internal temperature of 165F
After the chicken has finished cooking, let it rest on a cutting board for a few minutes before slicing. Slice it into bite size pieces
Once the pasta has cooked, drain it and set it aside
In a bowl, add pasta, chicken, arugala, cherry tomatoes, and the rest of the basil pesto sauce. Mix all ingredients well
This dish can be served hot or you can chill it in the refrigerator and eat the next day
Basil Pesto Chicken Pasta Salad
Equipment
Ingredients
Instructions