Chicken & Artichoke Pesto Pasta Salad

1: Preheat oven to 400°F. Line a baking sheet with parchment paper.

2: Add chicken breasts to the sheet and season both sides generously with salt and pepper.

3: Bake the chicken until its internal temperature hits 165°F, about 20 minutes. Remove and let cool before slicing into ½ inch cubes.

4: In a large pot, add 2 tbsp kosher salt to 4 quarts of water and bring to a boil.

5: Add pasta to boiling water and cook to al dente according to packaging instructions. Strain and set aside.

6: To make the pesto, add basil, garlic, 1 tsp salt, and pine nuts to a food processor and blend until finely chopped. Gradually add the olive oil.

7: In a large bowl, combine the chopped chicken, pasta, artichoke hearts, olives, capers, and arugula. Drizzle with pesto and toss well.