Ingredients:
1
package whole wheat pasta, cooked & drained.
¼ cup
fresh homemade pesto, heated
2
TBSP olive oil
½ cup
shredded Parmesan cheese
1
pound shredded roasted chicken (poultry), heated
½ cup
julienned zucchini
½ cup
minced sweet onion
½ cup
diced fresh tomato
2
cloves garlic, crushed & chopped
¼ cup
sun-dried or partially dehydrated tomatoes
¼ cup
chopped olives
½ cup
pickled artichoke hearts
3 strips of bacon, fried fairly crispy and crumbled
3 strips of bacon, fried fairly crispy and crumbled
Fresh
ground pepper to taste (be generous)
Instructions:
Cook the pasta. Use the water to pre-heat the oversize bowl you’re using to mix
it all in. Mix the pesto and oil into the hot pasta. Add the hot chicken &
mix well. Add the veggies, and mix it up again. Add the Parmesan, and mix
again. Top with parmesan and maybe some parsley.
Variants: Use rice pasta and substitute goat cheese for the Parmesan, and you're almost safe for the disinglutified and disindairyfied among us. If you make your pesto with goat cheese instead of Parmesan, you're there!
Variants: Use rice pasta and substitute goat cheese for the Parmesan, and you're almost safe for the disinglutified and disindairyfied among us. If you make your pesto with goat cheese instead of Parmesan, you're there!
