Summer Fireworks Pasta Salad

 

1 pound radiatore, rotini or other medium pasta shape
Cilantro Pesto (recipe below)
3 tablespoons low-sodium chicken broth
1/2- to 3/4-pound skinless, boneless chicken breast halves, cut into 1-inch pieces
8 plum tomatoes (about 1 1/2 pounds), cut into 1-inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pine nuts

For the Cilantro Pesto:

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2 cups packed cilantro leaves
1 cup flat-leaf parsley
3 garlic cloves, minced
3 tablespoons Parmesan cheese
2 tablespoons toasted pine nuts or walnuts
1/2 cup low-sodium chicken broth
1 tablespoon olive oil
1 1/2 tablespoons red-wine vinegar
Salt and freshly ground black pepper, to taste

Garnish

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Cilantro sprigs
Blue corn chips

Prepare pasta according to package directions. Drain and set aside in large serving bowl.

Place ingredients for Cilantro Pesto in a blender or food processor; process until finely chopped.

Heat the 3 tablespoons chicken broth in nonstick skillet over medium heat. Add chicken and saute 3 to 4 minutes per side, or until browned and cooked through. Add chicken, tomatoes, red onion and pine nuts to pasta. Toss with all of the Cilantro Pesto until combined. Garnish with cilantro springs and blue corn cips, if desired. Serves 7.

Nutritional information per serving: 290 calories, 19 grams protein, 37 grams carbohydrates, 8 grams fat, 2 grams saturated fat, 30 milligrams cholesterol, 100 milligrams sodium. Calories from fat: 25 percent.

- Recipe from National Pasta Association

Copyright 1997, The Associated Press