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Pesto Pasta with Feta and Cherry Tomatoes/Caeser Salad/Garlic Bread

Sources: Source
Servings: 6     Est Cost: $16.02
Prep (min): 25 Cook (min): 10 Total (min): 35
Tags: Pasta, Chicken, 30Min
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2-4 chicken breasts, cooked and cubed
1 pound bow tie pasta (farfalle)
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
1 jar Classico pesto
Kosher salt and freshly ground black pepper
Olive oil, as needed
garlic bread
hearts of romaine
caeser dressing
shredded Parmesan cheese
If you have to cook your chicken breasts, start that now. Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can. Dump the pasta into a large serving bowl. Stir in the pesto (stir the pesto carefully in the jar to mix the oil into the pesto well) until the pasta is coated. Toss in the chicken, cherry tomatoes, and the crumbled feta. Chop the lettuce and add in croutons, dressing, and parmesan to taste. You can make the salad up to about 1 hour before you serve it. Bake the bread according to the package directions.

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