recipes

Warm Chicken Pasta Salad

I also make this dish as a hot main course rather than as a warm salad. Replace the chicken with prawns, add some roasted peppers, some spinach or steamed asparagus as alternatives.

Serves 4

Ingredients

• 300g Roma Wholewheat Penne pasta
• 3 tbsp Roma Extra Virgin Olive Oil
• 1 garlic clove, crushed
• 1 red onion, thinly sliced
• 3 chicken fillets, trimmed
• 4 Roma Sundried Tomatoes, roughly chopped
• 1 red chilli, finely chopped
• 250ml cream
• 50g rocket plus some for garnishing

Method

1. Heat 1 tbsp oil in a large non stick frying pan over a medium heat and add the chicken fillets, sauté for about 5-7 minutes on each side until cooked through and lightly golden. The juices must run clear to ensure the chicken is fully cooked through.
2. Remove from pan, cover and allow to “rest” for 5 minutes. Slice thinly.
3. Heat 2 tbsp oil in frying pan over medium heat, add the onion and chilli, stirring occasionally until the onions have softened but not browned.
4. Add the garlic and sun dried tomatoes and cook for a further 2-3 minutes, stirring from time to time.
5. Cook the pasta in a large saucepan according to the directions on the packet. Drain.
6. To finish the sauce, add the cream and allow the mixture to thicken slightly.
7. Place the sliced chicken, pasta and rocket into a bowl and pour over the cream sauce mixture. Taste for seasoning, you may require a little freshly ground black pepper. Gently toss to combine.
8. Place a little rocket on the serving platter and spoon over the pasta / chicken mix onto the plate. Serve immediately.