Chicken Pesto Pasta Salad

• 12 ounces, weight Penne Or Rigatoni Pasta
• 1-1/4 pound Chicken Tenders
• 1 cup Sliced Celery
• 3 Tablespoons Sliced Green Onions
• 3/4 cups Craisins (Dried Cranberries)
• 2 ounces, weight Pine Nuts
• 1 cup Reduced Fat Mayonnaise
• 1/2 cups Reduced Fat Sour Cream
• 4 Tablespoons Prepared Pesto
• 1/2 teaspoons Pepper
• 1/2 teaspoons Salt

1. Cook pasta according to package directions. Drain and set aside.
2. Season chicken with salt and pepper. Saute chicken in a medium skillet over medium heat until completely cooked (should take less than 5 minutes per side - just make sure the juices run clear). Set chicken aside and allow it to cool.
3. While chicken is cooling add celery, onion, Craisins, and pine nuts into a bowl. Set aside.
4. In another bowl mix mayonnaise, sour cream, salt, pepper, and pesto.
5. When you can comfortably handle the chicken chop it into small bite size pieces. Add chicken and celery mixture to the pesto mayo. Stir until all ingredients are completely incorporated.
6. In a large serving bowl, fold chicken mixture into noodles.
7. Serve, or cover and chill in the refrigerator.

rigatoni, chicken, celery, green onions, craisins, nuts, mayonnaise, cream, pepper, salt

Taken from tastykitchen.com/recipes/salads/chicken-pesto-pasta-salad/ (may not work)