Mon, 5 July 2021
Vanessa’s Pesto Pasta Chicken Salad
Ingredients (6 servings):
1 bag (500 gram) of fusilli pasta cooked as per package instructions, drained and set to side.
2 cups pesto (recipe below, or can use store bought)
Whole chicken cut into medium chunks
2 cups (250 grams) cherry tomatoes cut in half
Fresh basil leaves torn or chopped large
1 cup (100 grams) shaved or shredded pecorino romano (or parmesan)
For The Arugula (Rocket) Pesto (Makes 2 cups):
1 cup grated Pecorino Romano Cheese (can use parmesan)
2 cups (60 grams) arugula (aka rocket)
2 cups (60 grams) fresh basil leaves
1 cup walnuts
4 cloves garlic
1 cup extra virgin olive oil
½ teaspoon salt
½ teaspoon pepper
½ lemon juiced
Method:
1. Use 3 to 4 chicken breasts and pan fry on 6 minutes each side seasoned with salt, pepper, olive oil and Italian herbs of choice (this is the method I'll be demonstrating)
Alternatively you can roast a whole chicken with butter, canola (rapeseed) oil, salt and pepper coating skin for 20-minutes/pound or 45-minutes/kilo plus 20 minutes- on 350 F/180 C (until internal temperature 165 F/74C) Whichever chicken you choose, cut into medium sized chunks and set aside.
2. Boil your 500 grams of pasta (dry fusilli will boil for 9 minutes but cooking times can vary depending on the pasta you buy). Add in your cherry tomatoes, basil leaves and cheese once cooked.
3. For pesto, simply combine all ingredients listed above into a food processor and blend until completely smooth. Set aside.
4. In large glass bowl, place all ingredients and toss together until well combined. Serve at room temperature or chilled.
Chef’s note: Pasta salads are a simple way to make a one dish complete meal for at home or on the go. You can add peas, olives,
sun dried tomatoes… anything really! You can also add 1 cup of Greek yogurt to the pesto for this salad to make the pasta more
moist and creamier.
