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Rosemary chicken pasta salad
Rosemary chicken pasta salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up a quick and nutritious chicken pasta dinner tonight!
Ingredients:
  • 4 (about 120g each) chicken breast schnitzels
  • 5 sprigs fresh rosemary, leaves picked
  • 2 garlic cloves, chopped
  • 1 lemon, rind grated, juiced
  • Salt & freshly ground pepper
  • 250g penne rigate
  • 100g semi-dried tomatoes
  • 60g marinated artichokes, drained, thinly sliced
  • 1 bunch rocket, trimmed
  • 100g fresh ricotta, crumbled
Instructions:
  • In a glass or ceramic dish, arrange the chicken breast schnitzels. Top with rosemary, garlic, lemon juice, lemon rind, and olive oil. Season generously with salt and pepper. Cover and refrigerate until ready to use.
  • Boil the pasta in a large saucepan of water following the instructions on the packet until it's al dente, then drain and return it to the pan.
  • Combine the semi-dried tomatoes, artichokes, rocket, and ricotta, then season with salt and pepper.
  • Preheat a barbeque grill or chargrill pan over medium-high heat. Grill the chicken for 2 minutes on each side until golden and fully cooked. Slice the chicken and serve alongside the pasta salad.

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