Pesto Chicken with Tomato, Zucchini Pasta Salad
Pesto Chicken with Tomato, Zucchini Pasta Salad
Quick and easy healthy pasta salad recipe
Ingredients
- 300 g chicken breast fillets
- 200 g rigatoni pasta
- 100 g cherry tomatoes wash cherry tomatoes
- 50 g Feta cheese
- 20 g basil wash and pick leaves from basil
- 2 tbsp basil pesto
- 2 tbsp parmesan finely grated
- 1 zucchini peel zucchini into ribbons
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar*
- salt & pepper*
Instructions
- 1. Pop a pan of salted water on to boil and cook pasta in salted boiling water for 10-11 minutes or until al dente. Drain.
- 2. Cut each chicken fillet horizontally in half through the side to give two thin pieces. Season.
- 3. To make dressing, blend half of the tomatoes in a blender with olive oil, vinegar and parmesan. Season with salt & pepper.
- 4. Heat an oiled, extra large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 30 seconds on each side, or until browned. Add combined pesto and a dash of water. Simmer until cooked.
- 5. Toss warm pasta with dressing, zucchini, feta, basil and remaining tomatoes. Serve pasta with chicken and season with salt & black pepper.
