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Mark's Receipe Book

Pesto with Farfalle Pasta with Roasted Chicken
Recipe created by Cristina Ferrare

Try this delicious pasta dish from Cristina Ferrare. It's the perfect solution for when you have leftover chicken.

Ingredients:

Pesto:
4 cups fresh basil leaves
4 cups Italian parsley springs
4 large cloves garlic
1 1/2 cups olive oil
1/4 tsp. salt

Roasted Chicken Salad:
1 cup diced Roasted Chicken
1 cucumber , peeled, seeded and diced
2 cups mixed greens
1/4 cup roasted pine nuts
1/2 lemon , juiced
Parmesan cheese
1/4 cup sliced black olives
1/2 pound farfalle pasta
Handful pomegranate seeds

To prepare the pesto: Chop basil, parsley and garlic in a food processor. Slowly add olive oil and keep chopping. Add salt.

To prepare the chicken mixture and final dish: Place Roasted Chicken, cucumber, pine nuts, 1 Tbsp. of pesto and olives in a bowl and mix together. Cook pasta until al dente. Add 2 tablespoons of pesto to the pasta and mix well. Top off with 2 cups of mixed greens and the juice of 1/2 a lemon. Add the chicken mixture to pasta and toss. Garnish with Parmesan cheese and pomegranate seeds


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