Pesto Pasta Salad with Grilled Chicken

Pesto Pasta Salad with Grilled Chicken

This recipe was awesome to make a huge amount and then bring as my lunch for the rest of the week! I did have to re-freshen it with some olive oil every time, but it was delicious and I'd definitely make this one again. I got this, again, from the amazing America's Test Kitchen Quick Family Recipes book

The recipe:
1 pound fusilli
2/3 cup plus 1 tbsp extra-virgin olive oil
2 (6 oz) boneless, skinless chicken breasts
12 oz cherry tomatoes, halved
3 oz (3 cups) baby arugula - I used 1/2 a bag of arugula and spinach


Pesto:
1/2 cup fresh basil leaves
1/2 cup pine nuts, toasted
1/2 cup grated Parmesan cheese
2 tbsp lemon juice (I accidentally bought lime juice and it tasted fine)
1 garlic clove, minced or pressed


Cook pasta according to package directions. Drain, rinse with cold water, and drain again, leaving pasta slightly wet.

Heat a large nonstick pan over medium-high heat for 1 minute. Brush chicken with 1 tbsp oil (or if you don't have a brush, heat up the oil in your pan) and season with salt and pepper. Brown chicken on first side, 6-8 minutes. Flip chicken and cook another 6-8 minutes, until chicken registers 160 degrees. Transfer chicken to cutting board, let cool slightly, and cut into bite-sized pieces.

Process basil, pine nuts, Parmesan cheese, lemon juice, and garlic in food processor until combined, about 10 seconds. With processor running, slowly pour in 2/3 cup oil and process until smooth.

Toss pasta, pesto, shredded chicken, and tomatoes in a large bowl. Cover and let sit for 10 minutes. Immediately before serving, stir in arugula and season with salt and pepper to taste.

Top with extra Parmesan and serve.

For leftovers, add warm water and additional oil as needed to refresh.