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    Fireworks Pasta Salad

    Source of Recipe


    List of Ingredients

    1 pound radiatore, rotini or other medium pasta shape, uncooked
    cilantro pesto, see recipe below
    3 tablespoons Iow sodium chicken broth
    1/2 to 3/4 pound skinless, boneless chicken breast halves, cut in l inch pieces
    8 plum tomatoes, cut into 1inch chunks
    1 small red onion, slivered lengthwise
    1/4 cup toasted pinenuts

    Cilantro Pesto:
    2 cups packed cilantro leaves
    1 cup flat leaf parsley
    3 garlic cloves, minced
    3 tablespoons Parmesan cheese
    2 tablespoons toasted pinenuts or walnuts
    1/2 cup low sodium chicken broth
    1 tablespoons olive oil
    1 1/2 tablespoons red wine vinegar
    salt and freshly ground black pepper to taste

    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 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 sprigs and blue corn chips.




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