SERVES 8 to 10
TOTAL TIME: 45 minutes
You can, of course, grill the chicken on a gas or charcoal grill if desired. Cooking the pasta until it is completely tender and leaving it slightly wet after rinsing is important for the texture of the finished salad.
|
|
Salt and pepper |
|
1 |
pound fusilli |
|
⅔ |
cup plus 1 tablespoon extra-virgin olive oil |
|
2 |
(6-ounce) boneless, skinless chicken breasts, trimmed |
|
½ |
cup fresh basil leaves |
|
½ |
cup pine nuts, toasted |
|
1 |
ounce Parmesan cheese, grated (½ cup) |
|
2 |
tablespoons lemon juice |
|
1 |
garlic clove, minced |
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12 |
ounces cherry tomatoes, halved |
|
3 |
ounces (3 cups) baby arugula |
1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook, stirring often, until tender. Drain pasta, rinse with cold water, and drain again, leaving pasta slightly wet.
2. Meanwhile, heat large nonstick grill pan over medium-high heat for 1 minute. Brush chicken with 1 tablespoon oil and season with salt and pepper. Brown chicken well on first side, 6 to 8 minutes. Flip chicken over and continue to cook until chicken registers 160 degrees, 6 to 8 minutes longer. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
3. Process basil, pine nuts, Parmesan, lemon juice, and garlic in food processor until combined, about 10 seconds. With processor running, slowly pour in remaining ⅔ cup oil and process until smooth.
4. Toss pasta, pesto, shredded chicken, and tomatoes together in large bowl to combine. Cover and let sit for 10 minutes. (Salad can be refrigerated in airtight container for up to 1 day; before continuing, add warm water and additional oil as needed to refresh.)
5. Before serving, stir in arugula and season with salt and pepper to taste.