Pesto Chicken Pasta Salad by Shelley Judge
1 bunch of basil
1/3 cup pine nuts
1/3 cup olive oil
1 inch parmesan cheese, grated
1 chicken breast (or left over roast chicken!)
1 tsp. paprika
1 tbsp. lemon Juice
75g sundried tomatoes, shredded
1 packet of Angelo’s Duck Egg Alla Contadina
In a food processor, add the basil, pine nuts, olive oil and parmesan. Process on high for 2mins or until a paste forms.
Cook the pasta as per the packet instructions. Once cooked, rinse and allow to cool completely.
Meanwhile, prepare the chicken. If using breast, cut the breast into 3 pieces. Then fill a saucepan with water and bring to the boil, add in paprika, lemon juice and chicken. Cook for 20mins. Once cooked and cooled, use two forks to shred the chicken.
In a large bowl, combine pasta, chicken and sundried tomatoes. Finally, coat it in the pesto mixture.
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