Basil Chicken & Pasta

• 1 1/2 cups boneless, skinless chicken, cut in bite-sized pieces
• 1 12 oz. package of medium whole wheat pasta shells
• 1 cup chopped carrots
• 1 1/2 cup broccoli florets
• 3/4 cup shredded parmesan cheese
• For dressing:
• 8 oz. olive oil
• 4 oz. red wine vinegar
• 1/2 to 1 water
• 1 cup fresh basil
• 4 cloves garlic
• 1 TBS kosher salt

1. Prepare dressing by combining olive oil, red wine vinegar, water, basil, garlic, and salt, mix with a hand blender and set aside.
2. Prepare pasta as per package instructions. Drain and set aside.
3. Heat 1 TBS olive oil in skillet and cook chicken until it is no longer pink.
4. Combine pasta, chicken, carrots, broccoli, dressing, and cheese. Toss until coated with dressing. *Chill 2 - 3 hours before serving. (*This step was missed in previous submission)Sprinkle additional shredded parmesan cheese on top before serving.

chicken, whole wheat pasta shells, carrots, broccoli florets, parmesan cheese, olive oil, red wine vinegar, water, fresh basil, garlic, kosher salt

Taken from www.epicurious.com/recipes/member/views/basil-chicken-pasta-1206704 (may not work)