¼ cup(50ml) Prepared pesto
2 Boneless, skinless chicken breast (about 12oz/375g)
4 cups Fusilli pasta
Half English cucumber, chopped
1½ cups raspberries
½ cup(125ml) Gay Lea French Onion Dip
2 tbsp(25ml) Vegetable oil
2 tbsp(25ml) Red wine vinegar
2 tbsp(25ml) Finely chopped sundried tomatoes in oil, drained
2 tbsp(25ml) Each chopped fresh parsley and basil
Spread 1 tbsp (15ml) of the pesto all over chicken breast. Place on greased grill over medium high heat and grill, turning once for about 12 minutes or until no longer pink inside. Place on cutting board and let cool.
Meanwhile, in large pot of boiling salted water cook fusilli for about 10 minutes or until tender. Drain and rinse with cold water until pasta is cool. Drain well and place in large bowl. Thinly slice chicken and add to pasta with cucumber and raspberries.
In a small bowl, whisk together French Onion Dip, remaining pesto, oil, vinegar, sundried tomatoes and pepper. Pour over pasta mixture and toss to coat. Sprinkle with parsley and basil and toss to combine.
Recipe courtesy of Gay Lea Foods Co-operative