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Ingredients
Scale
- 1/2 pound boneless skinless chicken breasts
- 2 tablespoons DeLallo basil pesto
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- 1/4 cup DeLallo basil pesto (for vinaigrette)
- 2 tablespoons white balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 12 ounces DeLallo whole wheat farfalle pasta or regular farfalle pasta
- 1 1/2 cups sliced or diced strawberries
- 1 cup packed baby spinach, chopped
- 2 ounces goat cheese, crumbled
- 1/4 cup toasted sliced almonds
Instructions
- Marinate chicken with basil pesto, lemon juice, salt, and pepper in a sealed bag for 1-2 hours.
- Prepare the vinaigrette by mixing basil pesto, white balsamic vinegar, maple syrup, and olive oil.
- Grill marinated chicken over medium-high heat until cooked through, about 6-8 minutes per side.
- Cook farfalle pasta in salted water, cool under cold water, then drain.
- In a large bowl, combine pasta, half of the vinaigrette, chicken, strawberries, spinach, and almonds; season and mix.
- Gently fold in goat cheese.
Notes
Marinating chicken longer enhances flavor and tenderness.
Rinse pasta under cold water to maintain freshness.
Goat cheese should be added just before serving for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 6
- Sodium: 500
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 20
- Cholesterol: 60