Pesto Bean, Rotini & Chicken Toss
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Bring 4 quarts (4 L) of water to a boil in a large pasta pot. Add the boneless, skinless chicken breasts. Cover, reduce heat to medium and poach for 10 minutes. Uncover and stir pasta into the same pot. Do not remove the chicken. Cook rotini according to package directions until al dente. Remove chicken from pot, set aside and allow to cool. Drain pasta. Cut cooled chicken into bite-size pieces or strips and set aside.
Toss hot pasta and chicken with the pesto, Romano cheese, lemon juice, black pepper and minced hot pepper in a large salad bowl.
Add the mixed bean salad with liquid, baby spinach, yellow pepper, tomato and green onions to the salad bowl, toss again and serve.
|Per 345 g serving||Amount|
|Saturated Fat||3 g|
|Per 345 g serving||% Daily Value|