Chicken Pesto Pasta Salad

Makes 4 servings
1 serving= 320 kcals, 21g protein, 28g carbohydrate, 3g fiber, 14g fat

Ingredients

• 2 oz dry pasta
• ½ pound raw chicken breast, cooked & diced
  
• 1 tbsp olive oil
  
• 1 cup diced zucchini
  
• 1 cup diced squash
  
• 1 medium red or yellow bell pepper, diced
  
• ½ tsp salt
  
• ¼ tsp black pepper
  
• ¼ tsp garlic powder
  
• ¼ tsp onion powder
  
• 1 cup cherry tomatoes, sliced in half
  
• ¼ cup parmesan cheese
  
• 4 tbsp prepared pesto

Directions

1. Cook pasta in boiling water until al dente.
2. Drain and set aside in a large bowl.
3. Heat olive oil in a large skillet over medium heat.
4. Add the zucchini, squash, bell pepper, salt, pepper, garlic powder, and onion powder, and sauté until soft- about 10 minutes.
5. Let cool slightly, and then add to the bowl with pasta, along with the diced chicken, cherry tomatoes, parmesan cheese, and pesto.
6. Toss to combine, and refrigerate until ready to serve.

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