fbpx
Cover - Roast Chicken Red Pesto Pasta Salad

Roast Chicken Red Pesto Pasta Salad

20 mins
816 cals per serving
Print
avatar

Donal's Notes

A cheat’s meal by any other name. This one makes use of those great chickens you can buy cooked at the supermarket but makes it into something that any kitchen hero would be proud of. The gigli pasta is perfect for catching all that sauce and flavour but feel free to use penne or anything that you have to hand.

Ingredients

rotisserie chicken
rotisserie chicken
gigli pasta
gigli pasta
red pesto
red pesto
roasted red peppers
roasted red peppers
colourful cherry tomatoes
colourful cherry tomatoes
mozzarella pearls
mozzarella pearls
rocket leaves
rocket leaves
pine nuts
pine nuts
olive oil
olive oil

Equipment

Large bowl
Large bowl
Cutting knife
Cutting knife
Chopping board
Chopping board
Large pan
Large pan
Colander
Colander
Stirring spoon
Stirring spoon
Large Plate
Large Plate

Method

1

Remove the meat from the rotisserie chicken and shred or slice into a large bowl.

2

Drain the roasted red peppers and slice the colourful cherry tomatoes.

3

Bring a large pan of salted water to the boil, add the pasta and cook for 10-11 minutes or until just ‘al dente’. Strain, allow to steam dry in the colander for a minute.

4

Return the pasta to the pan and stir through the the red pesto to prevent sticking.

5

Stir through the red peppers, cherry tomatoes, shredded chicken and the mozzarella pearls.

6

Decant the pasta onto a large plate before sprinkling over pine nuts, rocket and remaining mozzarella pearls before serving with a drizzle of olive oil.

How did you get on with this recipe?

Your email address will not be published. Required fields are marked *

Some of our members testimonials

Recipe perfect - nice and quick. Thumbs up from a family of 6 ( incl 4 teenage girls !!) and plenty left over for lunchboxes tomorrow.

Liz Craven, 13/10/20

Other recipes you'll love

Some hand-picked favourite recipes: