Ingredients
1/4 cup Prepared Pesto
2 Chicken Breast, skinless and boneless
4cups Fusilli Pasta
Half English cucumber
1 1/2 cups Raspberries
Dressing
2/3cup French Onion Sour Cream Dip
2tbsp Vegetable Oil
2tbsp Red Wine Vinegar
2tbsp Sun-dried Tomatoes, in oil then drained and finely chopped
Pepper
2tbsp Fresh Parsley, chopped
2tbsp Fresh Basil, chopped
Directions
Spread pesto all over chicken breasts. Place on preheated greased grill on medium high for about 12 minutes, turning once, until no longer pink inside. Place on cutting board.
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.
Dressing:
In bowl, whisk together dip, pesto, oil, vinegar, sundried tomatoes and pepper. Pour over pasta mixture and toss to coat. Sprinkle with parsley and basil. Toss again to combine.
Preparation Time: 20 minutes Makes 4 to 6 servings.
