Ingredients:
2 cups uncooked brown rice farfalle (bowtie) or other gluten free pasta
2 chicken breasts, cooked and cubed
1 cup quartered cherry tomatoes
2 Tablespoons chopped pitted Kalamata olives
4 cups mixed greens
Walnut Pesto:
1 cup basil leaves
½ cup fresh parsley leaves
3 Tablespoons coarsely chopped walnuts, toasted
1 ½ Tablespoons extra-virgin olive oil
1 Tablespoon white wine vinegar
½ teaspoon salt
1 garlic clove
Directions:
Cook pasta according to package directions. Drain and rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
To prepare walnut pesto, combine all ingredients in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 cup of greens on each plate and top with chicken mixture to serve.
Makes 4 servings
This recipe was inspired in whole or in part by My Recipes
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