Mini Ravioli Salad With Parsley-Caper Pesto

• 2 garlic cloves
• 3/4 cup fresh parsley chopped and stems removed
• 1/4 cup grated Parmesan cheese
• 2 tablespoons sunflower seed kernels
• 2 tablespoons capers
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup olive oil
• 6 ounces chicken breasts
• 9 ounces frozen ravioli package, or cheese tortellini
• 3/4 cup sun dried tomatoes chopped, optional
• 3/4 cup fresh tomatoes diced
• 2/3 cup red bell pepper diced

1. Place all ingredients from garlic cloves until olive oil in an immersion blender and blend until smooth.
2. You can also use a food processor as well.
3. Heat a medium non-stick skillet with 1 Tablespoon olive oil.
4. Cook 2 chicken breasts, 7 minutes on medium heat. Let the chicken rest on skillet after heat has turned off and dice chicken into 1/2 inch pieces.
5. Cook pasta according to package directions. Remove from pot after being cooked at cool.
6. Toss pasta with pesto and add chicken.
7. Add the sun-dried tomatoes or fresh tomatoes and red pepper.
8. Ready to serve at room temperature or great after being being chilled for 2 hours.

garlic, parsley, parmesan cheese, sunflower seed, capers, salt, pepper, olive oil, chicken breasts, tomatoes, tomatoes, red bell pepper

Taken from www.yummly.com/recipe/Mini-Ravioli-Salad-with-Parsley-Caper-Pesto-1186149 (may not work)