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Warm penne pasta salad with chicken, asparagus and pesto rosso
Warm penne pasta salad with chicken, asparagus and pesto rosso
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Deliciously simple penne pasta recipe.
Ingredients:
  • 250g punnet cherry tomatoes, halved
  • 6 long green shallots, trimmed, white part only, thinly sliced
  • 36.40 gm extra virgin olive oil
  • 400g penne rigate
  • 1 jar pesto rosso
  • 2 x 250g chicken breasts fillets, thinly sliced
  • 2 bunches asparagus, trimmed, cut into 4cm lengths
  • Shaved Parmesan cheese, to garnish
  • 40.00 ml chopped parsley
Instructions:
  • Toss cherry tomatoes and spring onions in a bowl with 1 tablespoon of olive oil, and season with sea salt and freshly cracked black pepper. Let it sit while you prepare the rest of the dish.
  • Prepare the penne in a generous saucepan of lightly salted water following the package directions until it is al dente. Drain thoroughly and place back in the saucepan.
  • Heat the rest of the oil in a non-stick pan over medium-high heat. Sauté the chicken for 2-3 minutes, then add the asparagus and cook for another 2-3 minutes until the chicken is golden and the asparagus is bright green and tender-crisp.
  • Combine the chicken mixture and tomatoes with the penne in the pan, then toss together. Add and coat with the pesto rosso. Serve immediately with shaved Parmesan cheese and a drizzle of extra virgin olive oil, if desired.

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