Ingredients
1 1/2 cups boneless, skinless chicken, cut in bite-sized pieces
1 12 oz. package of medium whole wheat pasta shells
1 cup chopped carrots
1 1/2 cup broccoli florets
3/4 cup shredded parmesan cheese
For dressing:
8 oz. olive oil
4 oz. red wine vinegar
1/2 to 1 water
1 cup fresh basil
4 cloves garlic
1 TBS kosher salt
Preparation
Prepare dressing by combining olive oil, red wine vinegar, water, basil, garlic, and salt, mix with a hand blender and set aside.
Prepare pasta as per package instructions. Drain and set aside. Heat 1 TBS olive oil in skillet and cook chicken until it is no longer pink. Combine pasta, chicken, carrots, broccoli, dressing, and cheese. Toss until coated with dressing. *Chill 2 - 3 hours before serving. (*This step was missed in previous submission)Sprinkle additional shredded parmesan cheese on top before serving.
