1. Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water. 2. Drain the pasta well in the colander. 3. Place the pasta in a large bowl then toss with 2-3 tablespoons oil. 4. Add in chopped tomatoes and cooked cubed chicken; toss to coat. 5. For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice. 6. Add in the mayonnaise and pulse until blended. 7. Add the mayo mixture to the pasta mixture; toss to combine. 8. Mix in the Parmesan cheese then season with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
