Ingredients
1 1/2 lbs of boneless, skinless chicken breast (cut into bite-sized pieces)
1 12oz. package of medium whole wheat pasta shells
1 cup chopped carrots
1 1/2 cup fresh broccoli florets
3/4 cup shredded parmesan cheese
dressing: 8oz. olive oil
4 oz. red wine vinegar
4 cloves of garlic
1 cup fresh basil
1 TBS kosher salt
1/2 to 1 oz. water
Preparation
To make the dressing, combine the olive oil, red wine vinegar, garlic, basil, water, and salt and mix with a handblender. Set aside. Cook the pasta as per package instructions, drain, and set aside. Heat 1 TBS olive oil in a skillet and cook the chicken until it is no longer pink. In a large bowl, combine the chicken, pasta, chopped carrots, and broccoli, parmesan chees, and dressing. Toss until coated with dressing. Can be topped with additional shredded parmesan cheese before serving.
