Pesto chicken pasta salad
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Everyone needs a good pasta salad recipe up their sleeve and this mayo-free version really shines. Served warm as a light and tasty dinner, or chilled in a lunchbox, it’s sure to satisfy.
Ingredients
Skinless chicken breast
500 g
Basil pesto
2 tbs
Risoni (orzo) pasta
130 g
Broccoli
300 g, cut into small florets
Cherry tomatoes
12 individual, halved
Fresh basil
½ cup(s), roughly torn
Fresh mint
½ cup(s), leaves, roughly torn
Shaved parmesan cheese
¼ cup(s), (20g)
Pine nuts
2 tbs, toasted
Oil spray
1 x 3 second spray(s)
Fresh lemon rind
1 tsp, finely grated
Lemon juice
2 tbs
Olive oil
2 tsp
Instructions
1
Place chicken between 2 pieces of baking paper and pound with a rolling pin or meat mallet to flatten slightly. Spread half the pesto over 1 side of chicken breasts.
2
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add chicken, pesto-side down. Spread remaining pesto over the top of chicken breasts. Cook for 5-6 minutes on each side, until cooked through and golden. Remove from pan and set aside to rest for 5 minutes before cutting into thick strips.
3
Meanwhile, cook risoni in a large saucepan of boiling, salted water for 6 minutes. Add broccoli and boil for a further 4 minutes. Drain well, then transfer to a large bowl and cool slightly. Add chicken, tomatoes and herbs and toss well.
4
To make dressing, whisk all ingredients in a small jug. Season with salt and pepper. Drizzle dressing over salad and toss again. Serve topped with parmesan and pine nuts.
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