Pesto Farfalle and Chicken Salad

Ingredients:

1 lb farfalle (bowtie) pasta
2 T olive oil
1 large onion (Walla Walla or Vidalia, if possible)
2 lb boneless skinless chicken breast, grilled or broiled
1 cup dried cranberries
8 oz. or more basil pesto

Directions:

Cook pasta, drain, rinse, and set aside. Saute the onion in the olive oil, about 10 minutes until golden. Cut chicken into bite-size pieces. Add onion, chicken, chicken, and cranberries to pasta. Add pesto and stir gently into pasta. Add salt and pepper to taste.

Note: This recipe is from Cucina in Salt Lake City. Their pesto includes equal parts spinach and basil, and they use 2 cups total.