Pasta and chicken salad with basil


  • 300 g pasta quills or shells
  • 100 g snow peas
  • 3 tablespoons extra virgin olive oil
  • finely shredded zest and juice of 1 lemon
  • 4 tablespoons dry white wine
  • salt and pepper
  • 400 g skinless chicken breast fillets, cut into bite–sized chunks
  • 2 cloves garlic, thinly sliced
  • 200 g grape tomatoes, halved, or 3 roma tomatoes, each cut into 6 wedges
  • ⅓ cup (40 g) pitted black olives
  • 1 small bunch of fresh basil, about 20 g


  1. Drop the pasta into a large saucepan of boiling water.
  2. When the water returns to the boil, cook for 10–12 minutes, or according to the packet instructions, until al dente.
  3. Add the snow peas for the final minute of cooking.
  4. Drain, rinse with cold water and drain again well.
  5. Mix 2 tablespoons of the oil with the lemon zest and juice and the wine in a large salad bowl.
  6. Season to taste.
  7. Add the pasta and snow peas, and toss to coat with the dressing.
  8. Set aside to cool slightly.
  9. Meanwhile, heat the remaining 1 tablespoon of oil in a large frying pan.
  10. Add the chicken and garlic, and stir–fry over a high heat for 5–6 minutes or until the chicken is lightly browned and thoroughly cooked.
  11. Add to the pasta.
  12. Scatter the tomatoes and olives over the top.
  13. Sprinkle with the basil, tearing larger leaves into pieces.
  14. Toss the salad together and serve while the chicken is still warm.

Serves 4
Preparation: 15 minutes
Cooking: about 20 minutes

Source: Perfect Poultry
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