Spinach Basil Pesto Summer Pasta Salad With Chicken

• 1 pound chicken breast
• 1 box Barilla Plus Penne Pasta with Flax
• 9 ounces fresh spinach package of, rinsed and drained
• 1/4 cup extra-virgin olive oil
• 10 basil leaves or more to taste
• 1/4 cup Parmesan cheese grated
• 1 cup nonfat plain yogurt
• 4 cloves garlic add more if you love garlic
• 3 teaspoons italian seasoning
• 1/4 teaspoon sea salt omit if you are watching your sodium
• 1 medium zucchini cut in half lengthwise
• 1 squash medium, cut in half lengthwise
• 1 cup cherry tomatoes
• pasta
• vegetable
• spinach

1. Preheat the Grill; grill chicken breast until for about 15 to 20 minutes on low to medium heat until it reaches an internal temperature of 170u0b0F with a meat thermometer. When cool, cut into 1 inch cubes. Set aside.
2. Cook pasta according to package directions in a 4-qt sauce pan. Drain and rinse under cold running water using a large colander.
3. Meanwhile, cut zucchini and squash in half lengthwise using a crinkle cutter; cut into 1/4 inch thick slices. Put cherry tomatoes on a skewer; spray vegetables with cooking spray; add salt and pepper to taste. Grill until vegetables are tender and crisp for about 6 to 8 minutes, turning once halfway through grilling using tongs.
4. In a food processor add olive oil, yogurt, Parmesan cheese, spinach, basil, garlic, and seasonings. Blend until smooth and creamy for about one minute.
5. In a serving bowl add the cooked pasta, grilled vegetables, grilled chicken breast and spinach basil pesto mix; mix will. Serve immediately or cover and refrigerate until ready to serve.

chicken, barilla, fresh spinach, extravirgin olive oil, basil, parmesan cheese, nonfat plain yogurt, garlic, italian seasoning, salt, zucchini, lengthwise, cherry tomatoes, pasta, vegetable, spinach

Taken from www.yummly.com/recipe/Spinach-Basil-Pesto-Summer-Pasta-Salad-With-Chicken-1674185 (may not work)