Name: Chicken antipasto pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 375g penne rigate; 6 slices prosciutto; 1/2 large barbecued chicken, skin removed, shredded (see note); 150g semi-dried tomatoes, chopped; 125.00 ml pitted black olives, chopped; 50g finely grated parmesan cheese; 56.88 gm extra-virgin olive oil; 42.00 gm lemon juice; 82.50 ml finely chopped fresh basil leaves; basil leaves, to serve

Chicken antipasto pasta

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Effortless pasta dish perfect for busy Mondays.

Ingredients:

6 slices prosciutto
1/2 large barbecued chicken, skin removed, shredded (see note)
150g semi-dried tomatoes, chopped
125.00 ml pitted black olives, chopped
50g finely grated parmesan cheese
56.88 gm extra-virgin olive oil
42.00 gm lemon juice
82.50 ml finely chopped fresh basil leaves
basil leaves, to serve

Instructions:

Boil pasta in a large saucepan of salted water according to package instructions until tender. Drain and transfer back to the saucepan.
Preheat the grill on high while you grill the prosciutto for 2 to 3 minutes per side until it turns golden and crispy. Let it cool, then break it into pieces.
Combine the chicken, prosciutto, tomatoes, olives, and parmesan with the pasta and toss together.
Whisk together oil, lemon juice, chopped basil, salt, and pepper in a jug. Pour over pasta mixture and toss well to coat. Garnish with fresh basil leaves before serving.

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