ITALIAN STYLE CHICKEN PASTA SALAD
In summer, sitting at the table in front of a steaming plate of pasta is almost a punishment No doubt I will prefer a cold, tasty Italian style of chicken pasta salad just like this one.
Recipe:
Italian Style Chicken Pasta Salad
Ingredients: for 2 servings
- 4 oz. (120g) wholemeal penne or other pasta shape
- 2 about 8 oz. (225g) chicken breast
- 4 oz. (115g) cherry tomatoes
- ¼ cup (60 ml) extra virgin olive oil
- 2 oz. (60g) of black olives
- half of a lemon juice
- arugula (garden rocket) to taste
- few basil leaves
- salt to taste
Instructions:
- In a pan cook each side of the chicken breasts for about 5 minutes.
- Squeeze half of a lemon and make some juice. Cut the chicken breasts into thin stripes.
- While the pasta cooks take a large bowl and put all the halves of the ingredients inside.
- Once the pasta is cooked drain it and add it to the pasta bowl, finally add the lemon juice, give it a stir and mix.
- Keep for a while in the fridge if you want to serve it cold.
Ingredients yield 2 portions
Step by step instructions:
If there’s something I like more of this recipe is the chicken breast well cooked through even if it will end a little dry and tough. Roast for about 5 minutes on each side with a little olive oil and a sprinkle of sea salt.
Cut the chicken breasts in thin stripes and then in halves.
Put the stripes of chicken breasts, halves of tomatoes, halves of olives, arugula and a few leaves of basil in a large pasta bowl.
In the meantime boil the water for penne to cook until "al dente" (to the bite).
Squeeze an half of a lemon to make about 2 tbsp (30 ml) of juice.
Once the pasta is cooked add it to the bowl with all the other ingredients.
At this point add the lemon juice that you have previously squeezed.
Drizzle all the ingredients with extra-virgin olive oil . With a wooden fork mix everything well and keep it in the fridge for about 30 minutes before serving it.
