All you need:
3 c. dry Hy-Vee whole wheat rotini pasta
1 pound Hy-Vee boneless, skinless COOL chicken breasts
1 tbsp prepared pesto
2 medium carrots, thinly sliced
2 c. halved cherry tomatoes
1 medium red onion, chopped
1 (14 oz) can quartered artichoke hearts, drained, rinsed
1 (15 oz) can Hy-Vee cannellini beans, drained, rinsed
1 c. roughly chopped basil leaves
1 shallot, chopped
1/4 c. Hy-Vee Select white wine vinegar
Zest and juice of 1 lemon
1 tsp agave nectar
1 tsp Hy-Vee Dijon mustard
3/4 tsp Hy-Vee salt
1/2 tsp Hy-Vee ground black pepper
2 cloves garlic, minced
3/4 c. Hy-Vee Select extra-virgin olive oil
3 c. baby spinach
5 oz Hy-Vee traditional crumbled feta cheese
All you do:
Cook pasta according to package directions; drain and transfer to a large bowl. Set aside.
Meanwhile, preheat grill to medium heat. Rub chicken breasts with pesto. Grill chicken until internal temperature reaches 165 degrees. Cut chicken into bite-size strips. Stir into pasta. Add carrots, cherry tomatoes, red onion, artichoke hearts and beans.
For vinaigrette, in a blender or food processor, add basil, shallot, vinegar, lemon zest and juice, agave nectar, mustard, salt, pepper and garlic. Cover and blend until combined. Turn the blender on low and take off the cap in the center of the blender's lid. Slowly pour in the olive oil, blending until combined.
Stir vinaigrette into pasta mixture and cover and chill for at least 2 hours or overnight. Just before serving, add spinach and feta cheese.
Nutrition information per serving:
Dietary Fiber: 5g
Saturated Fat: 3.5g
Trans fats: 0g
Daily nutritional values:
50% vitamin A
15% vitamin C