• Pesto Chicken With Tomato, Zucchini Pasta Salad
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Pesto Chicken With Tomato, Zucchini Pasta Salad

Pesto Chicken With Tomato, Zucchini Pasta Salad

  1. 1 Each Zucchini
  2. 1 tsp White Wine Vinegar - PANTRY ITEM
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 100 g Penne Pasta
  5. 1 Clove Garlic
  6. 1 tbsp Finely Grated Parmesan
  7. 25 g Feta Cheese
  8. 1 Extra Virgin Olive Oil - PANTRY ITEM
  9. 150 g Chicken Breast Fillets
  10. 50 g Cherry Tomatoes
  11. 5 g Basil
  12. 20 g Baby Spinach
  1. 1 Each Zucchini
  2. 1 tsp White Wine Vinegar - PANTRY ITEM
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 200 g Penne Pasta
  5. 1 Clove Garlic
  6. 2 tbsp Finely Grated Parmesan
  7. 50 g Feta Cheese
  8. 2 Extra Virgin Olive Oil - PANTRY ITEM
  9. 300 g Chicken Breast Fillets
  10. 100 g Cherry Tomatoes
  11. 10 g Basil
  12. 40 g Baby Spinach
  1. 2 Each Zucchini
  2. 2 tsp White Wine Vinegar - PANTRY ITEM
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 300 g Penne Pasta
  5. 2 Clove Garlic
  6. 3 tbsp Finely Grated Parmesan
  7. 75 g Feta Cheese
  8. 3 Extra Virgin Olive Oil - PANTRY ITEM
  9. 450 g Chicken Breast Fillets
  10. 150 g Cherry Tomatoes
  11. 15 g Basil
  12. 60 g Baby Spinach
  1. 2 Each Zucchini
  2. 2 tsp White Wine Vinegar - PANTRY ITEM
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 400 g Penne Pasta
  5. 2 Clove Garlic
  6. 4 tbsp Finely Grated Parmesan
  7. 100 g Feta Cheese
  8. 4 Extra Virgin Olive Oil - PANTRY ITEM
  9. 600 g Chicken Breast Fillets
  10. 200 g Cherry Tomatoes
  11. 20 g Basil
  12. 80 g Baby Spinach
  1. 3 Each Zucchini
  2. 3 tsp White Wine Vinegar - PANTRY ITEM
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 600 g Penne Pasta
  5. 3 Clove Garlic
  6. 6 tbsp Finely Grated Parmesan
  7. 150 g Feta Cheese
  8. 6 Extra Virgin Olive Oil - PANTRY ITEM
  9. 900 g Chicken Breast Fillets
  10. 300 g Cherry Tomatoes
  11. 30 g Basil
  12. 120 g Baby Spinach

Prep:

  1. Wash zucchini and peel into ribbons.
  2. Wash spinach.
  3. Peel and chop garlic.
  4. Wash and pick leaves from basil.
  5. Pop a pan of salted water on to boil.
  6. Wash cherry tomatoes.

Method:

  1. Boil the pasta in salted boiling water for 10-11 minutes until al dente.
  2. To make dressing, blend half of the tomatoes in a blender with olive oil, vinegar and half the parmesan cheese. Season with salt & pepper.
  3. Toss warm pasta with dressing, zucchini, feta, basil and remaining tomatoes. Serve pasta with chicken and season with salt & pepper.
  4. Heat an oiled, extra large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 30 seconds on each side, or until browned. Add pesto and a dash of water. Simmer until cooked.
  5. To make the pesto, using the same blender, combine spinach, half the basil, garlic and the remaining parmesan with olive oil until combined but not smooth.
  6. Cut each chicken fillet horizontally in half through the side to give two thin pieces. Season.
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