1 box (12 oz) Culiaria fusilli pasta
1 package (6 oz) Cib Naturals refrigerated classic basil pesto
1 package (8oz) BelGioioso fresh mozzarella pearls, drained
2 medium tomatoes (about 8oz each), coarsely chopped
2 boneless, skinless chicken breast fillets, grilled and sliced (optional)
Directions: Heat large covered saucepot of salted water to boiling over high heat. Add fusilli and cook as label directs. Remove 1/4 cup pasta cooking water, then drain pasta.
In same saucepot, stir pasta cooking water with pesto. Add pasta and toss until well coated with sauce. Stir in mozzarella, tomatoes and salt to taste. If desired, arrange chicken over pasta to serve. Makes about 8 cups.
-The Cibo Naturals basil pesto was not available so I used a jarred basil pesto. The chef at the station told me that a packaged pesto would also work (the ones where you add water and oil).
-I sauteed my chicken on the stovetop with various seasonings instead of grilling.
-I substituted a whole grain rotini for the fusilli.
Here's what I started with: