Chicken Pesto Salad
|Green bell pepper||1 , chopped|
|Yellow bell pepper||1 , chopped|
|Red bell pepper||1 , chopped|
|Bow tie pasta||1 Pound, cooked al dente and drained|
|Green onions||1 Bunch (100 gm), chopped|
|Canned sliced black olives||2 Ounce, sliced (1 Can)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs) (Fresh)|
Spray a skillet with nonstick cooking spray.
Rinse the chicken and pat dry; season with a dash of lemon pepper and garlic powder on each side.
Cook in the prepared skillet over medium heat for 5 to 10 minutes or until cooked through, turning several times.
Remove the chicken from the skillet.
Place the chopped bell peppers in the skillet and saute until desired doneness.
Cut the chicken into bite-size pieces.
Place the cooked pasta in a serving dish.
Add the bell peppers, green onions, pesto, olives, Parmesan cheese and tomatoes and toss to combine.
Serve hot or cold with Italian or raspberry-flavored vinaigrette and French bread or crackers.