Chicken And Broccoli Pesto Pasta Toss

• 2 cups uncooked spiral shaped pasta (I like tri color)
• 2 cups cooked chicken breasts, diced
• 2 cups broccoli florets, cooked crisp-tender and cooled
• 1 1/2 cups shredded mozzarella cheese
• 2/3 cup basil leaves, lightly packed
• 2 garlic cloves
• 1 cup low-fat mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 cup shredded parmesan cheese
• 1/2 cup pine nuts, toasted (can sub with finely chopped walnuts)

1. Cook pasta according to directions, drain and cool.
2. Combine pasta, chicken, broccoli and mozzarella.
3. Blend basil and garlic in blender or food processor until finely chopped.
4. Add mayo, lemon juice and salt.
5. Process to combine thoroughly.
6. Stir in Parmesan.
7. Mix with pasta.
8. Fold in nuts.
9. Best served room temperature.

pasta, chicken breasts, broccoli florets, mozzarella cheese, basil, garlic, lowfat mayonnaise, lemon juice, salt, parmesan cheese, pine nuts

Taken from www.food.com/recipe/chicken-and-broccoli-pesto-pasta-toss-222603 (may not work)