Ensalada rápida de pasta con pollo, pesto y tomates cherry en 15 minutos

Ingredientes

• 12 oz dry fusilli pasta
• 1 tsp sea salt
• 2 cups cooked chicken breast, cubed
• 1 pint cherry tomatoes, halved
• 2 cups baby arugula
• 1/2 cup mozzarella pearls
• 3/4 cup basil pesto
• 1 tbsp fresh lemon juice
• 1/2 tsp red pepper flakes
• 2 tbsp reserved pasta cooking water

Preparación

1. 1

   Boil the water in a large pot with the sea salt.

2. 2

   Cook the 12 oz of fusilli for about 10 minutes until it has a slight chew (al dente). Note: Overcooked pasta will fall apart when you toss it with the heavy ingredients.

3. 3

   Scoop out about 1/4 cup of the pasta water before draining. Do not skip this part.

4. 4

   Halve the cherry tomatoes and cube the chicken while the pasta boils to save time.

5. 5

   Drain the pasta and return it to the pot or a large mixing bowl.

6. 6

   Add the basil pesto, lemon juice, and the 2 tbsp of reserved pasta water to the warm noodles.

7. 7

   Toss vigorously until the pasta is glossy and evenly coated.

8. 8

   Fold in the cubed chicken, halved tomatoes, and mozzarella pearls.

9. 9

   Stir in the arugula last until it just begins to soften from the residual heat.

10. 10

    Sprinkle with red pepper flakes and serve immediately.