Pasta, Chicken & Broccoli Pesto Toss
INGREDIENTS
- 4 oz. (2 cups) vegetable spiral pasta, cooked and drained
- 2 cups cubed, cooked chicken or turkey breast
- 2 cups broccoli florets, cooked crisp-tender, cooled
- 1-1/2 cups (6 oz.) Sargento® Fancy Shredded Mozzarella Cheese
- 2/3 cup fresh basil leaves
- 2 cloves garlic, peeled
- 1 cup mayonnaise
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
- 1/2 cup pine nuts or coarsely chopped walnuts, toasted
DIRECTIONS
- 1
Combine pasta, chicken, broccoli and Mozzarella cheese in large bowl.
- 2
Process basil and garlic in food processor or blender 10 seconds or until finely chopped. Add mayonnaise, lemon juice and salt. Process 5 seconds or until combined thoroughly. Add Parmesan cheese; process 3 seconds to blend.
- 3
Add cheese to pasta mixture; toss to coat. Stir in pine nuts.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: None minutes
- Yield: Serves: 8
HELPFUL HINTS
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See Nutrition Facts
Serves: 8
Amount Per Serving
Calories 389
Total Fat 24.4g
Saturated Fat 6.6g
Trans Fat 7.1g
Polyunsaturated Fat 9.1g
Cholesterol 55g
Sodium 613g
Carbohydrates 22g
Protein 22g
Dietary Fiber 2g
Vitamin A 93g
Vitamin C 18g
Calcium 229g
Iron 2g
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