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Friday, June 12, 2015

Elevating a salad

Aaron and I really enjoy Ina Garten's Spinach Pesto Pea Salad. One night we had a light-bulb-moment and decided to try adding pasta to it. Here's what I came up with:

Spinach Pea Campanelle

1 lb. Campanelle pasta
2 Tbsp. Extra Virgin Olive Oil
2 chicken breasts, cubed
1/3 tsp. salt
1/3 tsp. garlic powder
1/3 tsp. dried basil
12 oz. spinach
1 cup frozen peas, thawed
1 cup basil pesto
1 cup sun-dried tomatoes
1 cup shredded Parmesan cheese
1/4 cup pine nuts
Salt and Pepper

Cook pasta according to package instructions. Drain.

In a 12" saute pan, cook chicken with 1/3 tsp each: salt, garlic powder, and dried basil. Once chicken is cooked through, add spinach to pan and let wilt, about 2-3 minutes. Remove from heat.

To the cooked pasta, add chicken-spinach mixture, peas, pesto, sun-dried tomatoes, Parmesan cheese, and pine nuts. Season with salt and pepper to taste. Toss to combine. Serve immediately.

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