1/4 cup pine nuts, toasted
1 (12 oz box) tri-color rotini pasta
2 tbsp. olive oil
2 crushed garlic cloves
1/2 cup organic red onion, chopped
1 lb boneless, skinless organic chicken, cut into bite-size pieces
1 organic red bell pepper, chopped
1/4 cup black olives, sliced
1/3 cup fresh basil, roughly chopped
2 tbsp. lemon juice
salt and pepper, to taste

Place pine nuts in a non-stick pan over med-low heat. Toast, stirring frequently for 3 minutes. Remove from heat, set aside.

Bring a large pot of lightly salted water to boil. Add pasta, cook 8-10 minutes. Drain, set aside to cool.

Heat oil in a large skillet over medium-high heat. Add garlic and onion, sauté for 2 minutes. Stir in chicken, cook, stirring occasionally for 5-6 minutes. Set aside to cool.

In a large bowl, add red bell pepper, olives, basil, pine nuts, lemon juice, chicken and pasta. Stir until combined. Season with salt and pepper.

Submitted by: Sherry Monfils