Grilled Pesto Chicken Pasta Salad with Sun-Dried Tomatoes, Arugula and Pine Nuts

Grilled Pesto Chicken Pasta Salad with Sun-Dried Tomatoes, Arugulan and Pine Nuts takes around 35 minutes from beginning to end. For $3.32 per serving, you get a main course that serves 7. One serving contains 676 calories, 34g of protein, and 33g of fat. If you have pesto, lemon zest, pine nuts, and a few other ingredients on hand, you can make it. 38 people found this recipe to be flavorful and satisfying. The Fourth Of July will be even more special with this recipe. It is brought to you by Prevention Rd. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is great. Try Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts Recipe, Pesto Pasta with Green Beans, Sun-dried Tomatoes and Toasted Pine Nuts, and Pasta With Sun-Dried Tomatoes and Pine Nuts for similar recipes.

Servings: 7

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

5 oz baby arugula

1 lemon, zested and juiced

⅔ cup light mayonnaise

1/3 cup prepared pesto (homemade or store bought)

1 cup prepared pesto (homemade or store bought)

2 oz (1/2 cup) pine nuts, toasted

1 lb dry rigatoni

1½ lbs boneless skinless chicken breasts, cut length-wise to thin

2 oz sun dried tomatoes (not packed in oil), julienne

Equipment:

grill

pot

whisk

bowl

Cooking instruction summary:

Preheat grill to high heat (400-450 degrees F). Using a cooking brush, coat each side of the chicken with the pesto. Grill for 5-6 minutes; turn over and cook an additional 3-4 minutes or until cooked through. Remove chicken from grill and allow to rest 5-10 minutes before slicing.Meanwhile, bring a large pot of water to a rolling boil; stir in rigatoni and cook 8-9 minutes or until al dente. Drain pasta and rinse with room temperature water; drain well and transfer to a large bowl.To prepare the dressing, combine the mayonnaise, pesto, lemon zest and juice in a medium bowl; whisk well.Pour two-thirds of the dressing over the cooked rigatoni and mix well. Add the arugula, sliced chicken, sun-dried tomatoes, and pine nuts; mix well and serve immediately.

 

Step by step:


1. Preheat grill to high heat (400-450 degrees F). Using a cooking brush, coat each side of the chicken with the pesto. Grill for 5-6 minutes; turn over and cook an additional 3-4 minutes or until cooked through.

2. Remove chicken from grill and allow to rest 5-10 minutes before slicing.Meanwhile, bring a large pot of water to a rolling boil; stir in rigatoni and cook 8-9 minutes or until al dente.

3. Drain pasta and rinse with room temperature water; drain well and transfer to a large bowl.To prepare the dressing, combine the mayonnaise, pesto, lemon zest and juice in a medium bowl; whisk well.

4. Pour two-thirds of the dressing over the cooked rigatoni and mix well.

5. Add the arugula, sliced chicken, sun-dried tomatoes, and pine nuts; mix well and serve immediately.


Nutrition Information:

Quickview
676k Calories
34g Protein
32g Total Fat
60g Carbs
29% Health Score
Limit These
Calories
676k
34%

Fat
32g
50%

  Saturated Fat
5g
31%

Carbohydrates
60g
20%

  Sugar
7g
9%

Cholesterol
69mg
23%

Sodium
742mg
32%

Get Enough Of These
Protein
34g
69%

Selenium
73µg
105%

Manganese
1mg
84%

Vitamin B3
12mg
62%

Vitamin B6
0.87mg
44%

Phosphorus
424mg
42%

Vitamin K
42µg
40%

Vitamin A
1550IU
31%

Magnesium
109mg
27%

Potassium
921mg
26%

Copper
0.48mg
24%

Vitamin B5
1mg
20%

Fiber
4g
18%

Iron
3mg
17%

Zinc
2mg
16%

Calcium
139mg
14%

Vitamin B1
0.21mg
14%

Vitamin B2
0.22mg
13%

Vitamin E
1mg
11%

Folate
44µg
11%

Vitamin C
8mg
10%

Vitamin B12
0.19µg
3%

covered percent of daily need
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Food Trivia

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