Warm chicken, tomato and basil pasta salad
Skinless chicken breast
180 g, (200g fat trimmed)
Dry wholemeal pasta
1 clove(s), crushed
100 g, (or grape), halved
1 tbs, chopped, plus extra sprigs to garnish
- Place chicken in a small saucepan and cover with cold water. Bring to the boil. Reduce heat to medium-low and simmer for 6–8 minutes. Remove pan from heat. Cover and set aside for 10 minutes or until chicken is cooked through. Drain. Allow to cool before shredding chicken with a fork.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Whisk juice, oil and garlic in a large bowl. Add pasta, chicken, tomatoes, basil and chopped dill. Season with salt and freshly ground black pepper. Toss to combine. Serve garnished with extra dill.