Pesto Chicken Pasta Salad

Ingredients

• 3/4 pound rigatoni
• 4 boneless, skinless chicken thighs (3/4 pound)
• 1 tablespoon olive oil
• kosher salt and black pepper
• 1/2 cup chopped pitted kalamata olives
• 1 cup halved bocconcini
• 3/4 cup pesto

Directions

• Cook the pasta according to the package directions; drain, return to the pot, and let cool.
• Heat oven to 400° F. Rub the chicken with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes; shred.
• Toss the pasta, shredded chicken, olives, and bocconcini with the pesto and ¼ teaspoon each salt and pepper.

Posted in: Chicken Recipes