Chicken Pesto Pasta Salad

1: Prepare the pasta al dente according to package directions.

2: Pan sear the chicken with a little salt & pepper until no longer pink and the juices run clear.

3: Let the chicken cool on a cutting board for about 5 minutes before cutting into bite-size pieces.

4: While the chicken and pasta are cooking and cooling, prepare the pesto.

5: In a blender, blend the garlic, basil, spinach, and olive oil until well blended.

6: Stir in the yogurt and shredded parmesan cheese. Salt & pepper to taste.

7: In a large bowl, toss together the pasta, chicken, halved tomatoes, and pesto.

8: In a large serving bowl, layer the spinach over the bottom.

9: Top with the pasta mixture.

10: Sprinkle with the cubed mozzarella and garnish with fresh basil, if desired.

11: Toss together before serving or serve as is.

12: Store in an airtight container in the refrigerator for up to 5 days.