Peas ‘n Chicken Pasta Salad

Peas ‘n Chicken Pasta Salad

You’ll Need

  • 3 chicken breasts, boneless, skinless (approx. 600g)
  • 1 cup salad dressing (e.g. vinaigrette)
  • 1 box (450g) Farfalle pasta
  • 2 tbsp olive oil, plus a drizzle for finishing
  • 1 small onion, finely chopped
  • 1–2 cloves garlic
  • 1 pint grape tomatoes, cut in half
  • 1 cup fresh shelled summer peas
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh mint leaves
  • 1 tsp lemon zest
  • Salt and freshly ground black pepper

Prep and Cook

  • 1
    Place chicken breasts in baking dish or sealed plastic bag with dressing and marinate for at least 1 hour (or overnight).
  • 2
    Preheat barbeque to medium-high or 400 degrees.
  • 3
    Bring a large pot of salted water to boil.
  • 4
    Add pasta and cook until al dente, (10-12 min), then drain.
  • 5
    Grill chicken breasts on the bbq until juices run clear (approx seven minutes on each side).
  • 6
    Once cool enough to handle, slice into strips or chunks.
  • 7
    Meanwhile, heat oil in a large nonstick pan at medium-high and add onion and garlic.
  • 8
    Cook, stirring occasionally until softened.
  • 9
    Stir in tomatoes and cook a few more minutes.
  • 10
    Add onions, garlic, peas, tomato, feta and chicken to the pasta (while hot).
  • 11
    Season with salt and freshly ground pepper.
  • 12
    Toss in fresh mint and lemon zest just before serving.
  • 13
    Finish each plate with a little drizzle of olive oil and crumbled feta.
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