Penne, Pesto, Chicken and Mushroom Salad Recipe

Ingredients

• 1 pound penne pasta
• 2 cups prepared pesto sauce
• 2 cups cooked chicken, sliced or shredded
• 2 cups sliced mushrooms
• 1/2 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually 10-12 minutes. Drain well and set aside to cool.
2. While the pasta is cooking, heat a large skillet over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, usually 5-7 minutes. Remove from heat and set aside to cool.
3. In a large mixing bowl, combine the cooled penne pasta, cooked chicken, cooked mushrooms, and fresh parsley. Drizzle the prepared pesto sauce over the top and toss to combine.
4. Season with salt and pepper to taste, then sprinkle the grated Parmesan cheese evenly over the top of the salad.
5. Cover and refrigerate the salad for at least 1 hour before serving.

Serving Suggestions

Serve chilled as a main dish for lunch or dinner. This salad also makes a great side dish for summer barbecues or picnics. It can be stored in an airtight container in the refrigerator for up to 3 days.