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| Pesto Chicken Salad |
ingredients
- 450g/1lb dried spiral pasta such as fusilli
- 125ml/4fl oz olive oil
- 2 tablespoons chopped pine nuts
- 2 tablespoons chopped fresh basil leaves
- 1 small onion, chopped
- 1 garlic clove, minced
- 900g/2lb skinless chicken thigh fillet, cubed
- 125ml/4fl oz red wine
- 1 tomato, diced
- 2 small carrots, chopped salt and freshly ground black pepper
Serve 4
- Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a little of the cooking water to keep moist. Cool while you make the rest of the salad.
- To make the dressing, mix the olive oil, pine nuts, basil, onion and garlic in a bowl. Season with salt and pepper. Refrigerate while you cook the chicken.
- Simmer the chicken cubes over a medium-high heat with 1 teaspoon salt and the red wine, stirring constantly, for about 10 minutes. When done, drain off the liquid.
- Toss together the chicken, dressing, tomato, carrots and pasta to serve.
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