CHICKEN PASTA SALAD
Course: Lunch RecipesServings
6
servingsPrep time
30
minutesCooking time
40
minutesIngredients
4 Boneless Skinless Chicken Breasts
1½ Tbsp Olive Oil
4 Garlic Clove minced
Salt and freshly ground black pepper
250g Pasta
2-3 Tbsp Chopped Fresh Thyme
2 Tbsp Fresh Chopped Oregano or dried
2 Cups Cherry Tomatoes halved
1 Yellow Bell Pepper seeds removed, thinly sliced
½ Cup Green Olives sliced in half
1 medium Red Onion thickly sliced
⅓ Cup Ground Parmesan Cheese
3 Cups Packed Rocket roughly chopped
- Dressing
4 Tbsp Extra Virgin Olive Oil
2 Tbsp White Wine Vinegar
1 Tsp Honey
1 Garlic Cloves pressed or minced
Pinch crushed red pepper flakes
Salt and freshly ground black pepper
Method
- In a small bowl, add all the dressing ingredients and whisk until well combined. Set aside.
- Meanwhile, cook the pasta in a pot of boiling salted water, drain, rinse and set aside.
- While the pasta is cooking, slice chicken breast in strips. In a mixing bowl, cover chicken pieces with 1 tablespoon olive oil with the thyme, oregano, garlic, and a pinch of salt and pepper. Heat a large non-stick pan over medium heat. Add the chicken in a single layer, and cook for 6-8 minutes, or until cooked through and golden on the sides.
- Transfer the chicken along with any accumulated juices to the pasta bowl. Add the pepper and onion, cherry tomatoes, olives, parmesan, and arugula.
- Pour over the dressing and toss to combine. Season to taste with more salt and pepper, if necessary, and serve warm or chilled.