454 g President’s Choice Tricolour Rotini Pasta 2 cups President’s Choice Fresh Basil leaves 3½ cups chopped President’s Choice Baby Spinach, divided ½ cup frozen PC Organics Organic Green Peas, thawed ½ cup grated PC Splendido Parmigiano-Reggiano cheese ½ cup PC Splendido Cold-Extracted Extra Virgin Olive Oil 2 tablespoon fresh lemon juice ½ teaspoon PC Organics Garlic Powder ½ teaspoon President’s Choice Mediterranean Sea Salts 2 cups shredded PC Free From Barbecue Seasoned Whole Chicken (about 1/2 chicken) 2 pints President’s Choice Mixiany Cherry Tomatoes, halved

  1. Cook pasta to al dente following package directions.
  2. Meanwhile, combine basil, 1½ cups spinach, peas, cheese, oil, lemon juice, garlic powder and salt in a food processor or blender. Process until smooth, occasionally scraping down sides with a spatula. Scrape into a large bowl.
  3. Drain and rinse cooked pasta under cold running water until cooled. Drain well, then transfer to bowl with pesto, along with chicken, remaining 2 cups spinach and cherry tomatoes. Stir to combine. Season with salt and pepper.