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