CHICKEN, PISTACHIO, PESTO SALAD

A pesto of pistachios, parmesan cheese, oil, basil, Tabasco, soy sauce and garlic is tossed with bow tie pasta and chopped chicken for this salad.

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Ingredients:

• 4 boneless, skinless chicken breasts
• 6 small garlic cloves
• 1/2 cup shelled natural pistachio nuts
• 1/2 cup grated Parmesan cheese
• 1/3 cup olive oil
• 1/2 cup packed fresh basil leaves
• 1 1/2 tablespoons soy sauce
• 1 teaspoon Tabasco sauce (or to taste)
• 1 pound bow tie pasta
• Garnish: green onion sprigs and cherry tomatoes

Method

In a large pot boil chicken breasts covered in water for 15 minutes or until cooked through. Drain, and set aside chicken to cool. Chop into bite size pieces. In a food processor, chop the garlic finely. With motor running, add pistachios, Parmesan, oil, basil, soy sauce and Tabasco until it reaches a smooth puree. In a large pot of boiling water, cook the bow tie pasta approximately 11 minutes or until al dente. Drain well. In extra large bowl, toss the pasta with the pesto. Stir in chicken. Let salad cool about 30 minutes, garnish and serve.

Notes:

Number of servings: 8

Submitted By: frogifer
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