CHICKEN AND PASTA SALAD RECIPES RECIPES

Name: Chicken & pasta salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 red pepper , deseeded and thickly sliced; 1 red onion , thickly sliced; 1 tbsp olive oil; 300g penne or fusilli pasta; 4 skinless chicken breasts; 2 tbsp each chopped thyme and oregano; pinch dried chilli flakes; 2 garlic cloves , crushed; 150g pack cherry tomato , halved; 50g bag rocket; 1 tbsp white wine vinegar

CHICKEN & PASTA SALAD RECIPE - BBC GOOD FOOD

Chicken & pasta salad recipe - BBC Good Food image

For a speedy, superhealthy supper this pasta dish is just the thing - save leftovers for lunch the next day

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 red pepper , deseeded and thickly sliced
1 red onion , thickly sliced
1 tbsp olive oil
300g penne or fusilli pasta
4 skinless chicken breasts
2 tbsp each chopped thyme and oregano
pinch dried chilli flakes
2 garlic cloves , crushed
150g pack cherry tomato , halved
50g bag rocket
1 tbsp white wine vinegar

Steps:

Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins.
Cook the pasta following pack instructions. Drain and set aside.
Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they’re about 1cm thick. Mix remaining oil, herbs, chilli and garlic then rub all over the chicken. Heat a griddle or barbecue and cook for 3-4 mins on each side.
Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.

Nutrition Facts : Calories 470 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 4 grams fiber, ProteinContent 44 grams protein, SodiumContent 0.26 milligram of sodium

ITALIAN CHICKEN PASTA SALAD RECIPE | GEOFFREY ZAKARIAN ...

Italian Chicken Pasta Salad Recipe | Geoffrey Zakarian ... image

Provided by Geoffrey Zakarian

Categories main-dish

Total Time 55 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Kosher salt
3 cups dried elbow macaroni
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 cup cubed rotisserie chicken
1 cup diced English cucumber (about 1/3 cucumber)
1 cup halved cherry tomatoes
1/2 cup chopped pitted Nicoise olives
1/2 cup chopped roasted red peppers (about 1 whole)
1/2 cup 1/4-inch diced hard salami (about 4 ounces)
1/4 cup diced red onion (about 1/2 small)
1/4 cup chopped fresh flat-leaf parsley
4 ounces ricotta salata, grated, or crumbled feta cheese
1/3 cup red wine vinegar

Steps:

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.

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