White pasta, dry
Vegetable stock cube(s)
1 tablespoons, level
1 small, grated
1 large, chopped
1 medium, chopped
½ individual, halved then sliced
Chicken breast, skinless, raw
200 g, chopped
- Cook the pasta in plenty of gently boiling water with the vegetable stock powder stirred through, to add more flavour. It will need about 10 minutes to cook until ‘al dente’.
- While the pasta is cooking, put the pesto in a salad bowl (not a metal one) and add the carrot, tomato, pepper, cucumber, chicken and chives or parsley, stirring gently to mix.
- Drain the cooked pasta and rinse it with cold water to cool it quickly. When thoroughly drained, add it to the salad bowl and stir everything together gently. Season with black pepper, then cover and chill until ready to serve.