cold pesto pasta with chicken and sun-dried tomatoes
 
 
Ingredients
  • 1 box of your favorite pasta - I always use bowtie pasta because it's fun!
  • 2 bone-in, skin on chicken breasts or 1 rotisserie chicken - shredded
  • 1 cup to 1½ cups pesto - I like a bit more pesto on my pasta and find that I need a bit more than 1 cup, but this is all to taste.
  • 1 cup pitted kalamata olives - cut in half
  • 1 cup sun-dried tomatoes packed in olive oil (1 8oz to 12oz jar)- cut in half or thirds
  • shredded parmesan
Instructions
  1. First things first, let’s cook up the chicken if you’re using chicken breasts. If you’re using a rotisserie chicken then you can move on. We’re not fans of dark meat in this house, so I always just roast up some breasts when a recipes calls for shredded or cubed chicken.
  2. Note: For time efficiency, the chicken can be roasted and shredded up ahead of time and stored in the refrigerator until needed.
  3. Preheat oven to 350 degrees.
  4. Place the chicken breasts skin side up on a rimmed baking sheet. Rub them with olive oil and sprinkle with salt and pepper.
  5. Roast the chicken breasts for 35 to 45 minutes, or until chicken is cooked through. The breasts I get locally are always huge, so they usually take between 45-60 minutes. I always use my meat thermometer here and take the chicken out when it reaches an internal temperature of 165º.
  6. Note: For time efficiency, the chicken can be roasted and shredded up ahead of time and stored in the refrigerator until needed.
  7. When the chicken is cool enough to handle, remove the meat from the bones, discard the skin, shred the chicken meat, and set aside.
  8. Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to the package directions.
  9. Prep the rest of your ingredients. Cut your kalamata olives and sun-dried tomatoes in half, or into thirds depending on your preference.
  10. Once your pasta has finished cooking, drain it and put it in a large bowl.
  11. Add to the bowl, the shredded chicken, chopped sun-dried tomatoes, olives and pesto. Toss to combine all of the ingredients.
  12. Put the pasta in a covered container and refrigerate. That's really it.
  13. Let the pasta cool and then serve it up in some bowls. Top the pasta with some freshly shredded parmesan.
  14. Pair it with your favorite salad and you're good to go on a hot summer night. This pasta is simple but tasty! Bon appetit!
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2014/07/cold-pesto-pasta-with-chicken-and-sun-dried-tomatoes/