Pesto Pasta and Chicken Salad From the kitchen of Barb Schubin

• 1/2 lbs. cherry tomatoes
• 12 ounces penne pasta
• 1/2 lb green beans trimmed and cut into 1 inch pieces
• 2 boneless skinless chicken breasts, grilled and cut into 1 inch pieces **
• 1/2 cup reduced-fat mayonnaise
• 1 tablespoon prepared pesto
• 3 tablespoons distilled white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Cut cherry tomatoes in half and place cut side down on paper towels to drain. Meanwhile, cook pasta in large pot following package directions. After cooking pasta for 5 minutes, add green beans and continue cooking until pasta is al dente and beans are crisp tender. Drain pasta and beans in colander; rinse under cool running water. Drain well. Transfer pasta and beans to large bowl. Add grilled chicken.

Stir together mayonnaise, pesto and vinegar in small bowl. Add to pasta mixture along with salt and pepper and drained tomatoes. Gently toss to combine.

**Or substitute any cooked chicken - great recipe for using up leftovers.