Pasta Salad with Chicken and Pesto

Ingredients

• 70 grams penne pasta (uncooked)

• 70 grams pesto

• 120 grams chicken thigh fillet

• 3 tablespoons olive oil

• 70 grams sliced tomato

• 120 grams mixed lettuce

• 70 grams sun-dried tomatoes

• Freshly ground salt and pepper

Instructions

1. Cook the pasta according to the package instructions.

2. Drain the pasta in a colander and let it cool in the refrigerator.

3. Mix the cooled pasta with the pesto.

4. Cook the chicken thigh fillet in the olive oil until done.

5. Transfer the chicken pieces to a plate and let them cool.

6. Arrange the tomato slices on 4 plates and top with the mixed lettuce.

7. Spoon the penne pasta over the salad and finish with the chicken pieces.

8. Garnish the salad with the sun-dried tomatoes.

9. Season with freshly ground salt and pepper to taste.

Tip: Use whole wheat penne pasta for extra fiber.

Storage advice

Keep in the refrigerator for up to 3 days.

Nutritional information