GARDEN ROUTE | KAROO NEWS - This pasta is a quick and easy meal for those weeknights when you really don’t feel like cooking. Leave out the chicken for a delicious veggie alternative!
Keen for a braai? Well, this is the perfect side dish!
It’s kid-friendly and oh-so-easy to make.
Try this Chicken and tomato salad.
INGREDIENTS
Preparation time 25 min
Cook time 15 min
SERVES 4
- 600 g chicken breast fillets
- 250 g penne
- 1 red capsicum, coarsely chopped
- 4 Roma tomatoes, seeded, coarsely chopped
- 6 spring onions, thinly sliced
- 200 g feta, coarsely chopped
- 80 g baby rocket leaves
VINAIGRETTE
- ¼ cup olive oil
- ? cup red wine vinegar
- 1 tsp dijon mustard
- 1 tsp sugar
Method
Pasta
- PLACE chicken in a pot, cover it with boiling water and bring it to a boil.
- Reduce heat and simmer, uncovered, for 10 minutes.
- Remove from the heat and allow to cool in the water for 10 minutes.
- REMOVE chicken from the pot, slice thickly and discard the liquid.
- Cook pasta in a pot of salted boiling water until tender, rinse and drain.
Vinaigrette
- ADD oil, vinegar, mustard and sugar to a jar, and seal and shake well until ingredients are emulsified.
Serve
ADD chicken and pasta to a serving dish and toss with remaining ingredients, finish with a drizzle of vinaigrette and serve.
