Chicken Pasta Salad

Ingrédients

• 1 lb box rotini pasta
• 2 8 oz boneless skinless chicken breasts
• 1 Tbsp olive oil
• 1 1/2 tsp garlic salt (divided)
• 1/4 tsp black pepper (adjust to taste.)
• 1 pint cherry tomatoes (halved)
• 1 7 oz jar whole pitted black olives (drained)
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 small red onion (thinly sliced)
• 4 `medium green onion (thinly sliced)
• 2-3 Tbsp fresh Italian parsley
• 1 tsp red pepper flakes
• 6 oz chevre goat cheese (broken into chunks)
• 2 tsp prepared basil pesto
• 1 16 oz bottled Italian dressing (i.e. Ken's Marzetti's or Marie's) ((See Cook's note for homemade dressing))
• 1 Tbsp grated Parmesan cheese

Préparation

1. 1

   Cook rotini pasta in salted water per the package instructions until al dente. Drain well.

2. 2

   Meanwhile, season chicken pieces with 1/2 tsp garlic salt and pepper. In a grill pan over medium high heat, cook chicken in olive oil until juices run clear, about 6-8 minutes on each side. Adjust depending on thickness. Rest for 5 minutes, then cut into bite-sized pieces. (Likewise, to grill outside, oil grill grates then grill chicken over medium heat for 8 minutes per side)

3. 3

   In a large bowl, place pasta, chicken, cherry tomatoes, olives, red bell pepper, green bell pepper, red onion, green onion, 2 Tbsp parsley, red pepper flakes and reserved 1 tsp garlic salt. Add dressing and basil pesto. Toss until well coated.

4. 4

   Add chevre cheese in chunks. Gently mix through, the pasta.

5. 5

   Place into an airtight container and chill for at least 4 hours or overnight.

6. 6

   Serve garnished with additional 1 Tbsp parsley and Parmesan cheese.