Saturday, June 7, 2008

Pesto Chicken Salad

Pesto Chicken Salad
serves 4

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

• 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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