Chicken Pasta Salad With Broccoli
6-8 servings
You can substitute homemade chicken and pesto, of course, or add chopped Sungold tomatoes, goat cheese or feta, or any other vegetables popular at your house.
Read more about this recipe at hogwash.
2 cups broccoli florets
8 ounces (1 cup) basil pesto
1 pound whole wheat fusilli (or other small pasta)
3 tablespoons olive oil
1 store-bought rotisserie chicken, skin removed, meat shredded
prep: 10 minutes
total: 40 minutes
large pot
small saucepan
food processor
large bowl
1. Put a large pot of salted water on to boil for the pasta.
2. Fill a small saucepan with about 1 inch of water, bring to a boil, and add the broccoli. Steam for about 5 minutes, or until tender, then set aside to drain.
3. Transfer the pesto to a food processor, add the broccoli, and whirl until completely smooth.
4. Cook the pasta according to package instructions, and drain. Transfer to a big bowl and toss with the broccoli pesto, olive oil and shredded chicken. Serve warm or cold.
