Fresh, green, and delicious! This meal is a great way to sneak in some extra veggies.
15 mins prep | 30 mins total
Serving Info
Makes: 5 servings
Per serving
C 24gP 21gF 12gCal 265
Ingredients
3 cups (48g) raw kale
2 cup leaves, whole fresh basil
2 tablespoons (27g) olive oil
3 cloves garlic
3 tbsp lemon juice
1/4 tsp salt
6 oz (168g) "Barilla" chickpea rotini (uncooked)
2 cup, chopped or diced (280g) cooked chicken breast
1 cup (20g) arugula or spinach
3 oz (84g) "Bel Gioioso" sliced fresh mozzarella (diced)
Directions
Make the pesto by adding the kale, basil, olive oil, garlic cloves, lemon juice, and salt to a food processor. Blend until smooth.
Cook pasta according to package directions. Strain, reserving 1/4 cup cooking liquid.
In a large bowl, mix together the cooked pasta, reserved liquid, diced chicken, pesto, arugula or spinach, and mozzarella and toss until combined.
Sprinkle with extra chopped basil or red pepper flakes (if desired). Season to taste with additional salt and pepper.
Serve chilled or warm. This pasta salad is delicious on its own, as a salad mix-in, or as a side! Store leftovers in an airtight container in the refrigerator for 3-5 days. Enjoy!
Notes
You can substitute baby spinach for the raw kale in the pesto - the macros will be almost identical!
Try doubling the pesto recipe and using leftover pesto as a sandwich spread, pizza sauce, or chicken, steak, or fish topping.
Recipe from Macrostax
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