Rosemary chicken pasta salad

Rosemary chicken pasta salad


Make a healthy and nutritious dinner tonight with this simple and fast chicken pasta recipe.

The ingredient of Rosemary chicken pasta salad

  1. 4 (about 120g each) chicken breast schnitzels
  2. 5 sprigs fresh rosemary, leaves picked
  3. 2 garlic cloves, chopped
  4. 1 lemon, rind grated, juiced
  5. 1 tablespoon olive oil
  6. Salt & freshly ground pepper
  7. 250g penne rigate
  8. 100g semi-dried tomatoes
  9. 60g marinated artichokes, drained, thinly sliced
  10. 1 bunch rocket, trimmed
  11. 100g fresh ricotta, crumbled

The instruction how to make Rosemary chicken pasta salad

  1. Place the chicken breast schnitzels in a glass or ceramic dish. Add the rosemary, garlic, lemon juice, lemon rind and olive oil. Season with salt and pepper. Cover and refrigerate until required.
  2. Cook the pasta in a large saucepan of boiling water according to packet instructions or until al dente. Drain and return to the pan.
  3. Add the semi-dried tomatoes, artichokes, rocket and ricotta. Season with the salt and pepper.
  4. Heat a barbeque grill or chargrill pan on a medium-high heat. Cook the chicken for 2 minutes each side or until golden and cooked through. Slice and serve with the pasta salad.

Nutritions of Rosemary chicken pasta salad

fatContent: 481.824 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 54 grams carbohydrates
fibreContent: 10 grams sugar
cholesterolContent: 39 grams protein
sodiumContent: 81 milligrams cholesterol

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