Pesto Farfalle and Chicken Salad
1 lb. imported farfalle (bowtie)
2 T. olive oil
1 large onion, thinly sliced (use a sweet onion, such as Vidalia, Walla Walla or Maui, if available)
2 lbs. boneless, skinless chicken breasts, grilled or broiled
1 C. sun-dried cranberries
Cook pasta until “al dente,” then drain and rinse under cold water to stop cooking process. Set aside in a large mixing bowl.
Heat the olive oil in a medium skillet. Sauté the onion until golden, about 7 to 10 minutes. Add to pasta. Cut the cooked chicken breasts into 1-inch pieces and add to pasta along with the cranberries. Gently stir the basil pesto into pasta mixture until it is coasted with the pesto. Taste for seasoning and add more salt and pepper if needed.