Pesto Chicken with Tomato, Zucchini Pasta Salad


Pesto Chicken with Tomato, Zucchini Pasta Salad

Quick and easy healthy pasta salad recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salad
Cuisine Italian
Servings 4


  • 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*


  • 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.

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