Pesto chicken salad

Ingredients

11

Steps

4

Serves

4

Cook Time

10-15 Min

Ingredients

  • 450g/1lb dried spiral pasta such as fusilli
  • 125ml/4fl oz olive oil
  • 2 tablespoons chopped pine nuts
  • 2 tablespoons chopped fresh basil leaves
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 900g/2lb skinless chicken thigh fillet, cubed
  • 125ml/4fl oz red wine
  • 1 tomato, diced
  • 2 small carrots, chopped
  • salt and freshly ground black pepper
  • Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a little of the cooking water to keep moist. Cool while you make the rest of the salad.
  • To make the dressing, mix the olive oil, pine nuts, basil, onion and garlic in a bowl. Season with salt and pepper. Refrigerate while you cook the chicken.
  • Simmer the chicken cubes over a medium-high heat with 1 teaspoon salt and the red wine, stirring constantly, for about 10 minutes. When done, drain off the liquid.
  • Toss together the chicken, dressing, tomato, carrots and pasta to serve.
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