Recipe courtesy of Tregaye Fraser

Garlic and Herb Chicken Pasta Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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Chicken, Spinach and Artichoke Base:


  1. Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside.
  2. In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl.

Chicken, Spinach and Artichoke Base:

  1. Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.
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