Ingredients:

  • 1 lb (450g) rotini or fusilli pasta
  • 1 lb (450g) cooked chicken breast, cubed or shredded
  • 1/2 cup (125g) basil pesto
  • 2 tbsp (30ml) Italian dressing or fresh lemon juice
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 cup (150g) cherry tomatoes, halved
  • 8 oz (225g) fresh mozzarella pearls
  • 2 cups (60g) baby spinach, roughly chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of heavily salted water to a boil.
  2. Add the pasta and cook according to package directions, but stop 1 minute early. Ensure the pasta is al dente (firm to the bite) so it doesn't get mushy.
  3. Drain the pasta and rinse with cold water immediately. Note: This stops the cooking and prevents clumping.
  4. In a large mixing bowl, whisk the basil pesto and Italian dressing (or lemon juice). Stir until the mixture is smooth and slightly loosened.
  5. Add the cooled pasta and cubed chicken to the bowl.
  6. Stir in the halved cherry tomatoes and mozzarella pearls.
  7. Gently fold in the chopped baby spinach. Note: Folding prevents the leaves from bruising.
  8. Toss everything with tongs until the pasta is a uniform, vibrant green.
  9. Season with salt and black pepper.
  10. Top with grated Parmesan cheese.