Vinaigrette Pasta Salad with Chicken
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
olive oil
|
|
| ¼ | cup |
basil pesto
fresh |
*
|
| ½ | teaspoon |
seasoned salt
|
|
| 1 | pound |
chicken breasts
skinned, boned |
|
| 1 | each |
zucchini
blanched, sliced |
|
| ⅓ | cup |
lemon juice
fresh |
|
| 1 | each |
egg yolks
|
*
|
| ½ | teaspoon |
white pepper
|
|
| 9 | ounces |
angel hair pasta
fresh |
|
| ½ | cup |
pine nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
olive oil
|
|
| 59 | ml |
basil pesto
fresh |
*
|
| 2.5 | ml |
seasoned salt
|
|
| 453.6 | g |
chicken breasts
skinned, boned |
|
| 1 | each |
zucchini
blanched, sliced |
|
| 79 | ml |
lemon juice
fresh |
|
| 1 | each |
egg yolks
|
*
|
| 2.5 | ml |
white pepper
|
|
| 260.1 | ml/g |
angel hair pasta
fresh |
|
| 118 | ml |
pine nuts
|
|
Directions
In a medium bowl, place oil, lemon juice, pesto sauce, egg yolk, seasoned salt and pepper.
Whisk together until well blended.
Reserve ¼ cup mixture. Broil chicken breast halves on both sides until tender.
Slice chicken, crosswise, unto 1" wide strips. Toss remaining oil mixture with hot cooked, drained pasta and zucchini.
Arrange on a serving platter. Place chicken slices over pasta;sprinkle with pine nuts.
Pour reserved oil mixture over salad.
Serve immediately or chill.
