A one dish meal that is great for picnics, on the go, or to keep in the fridge for a few days to satisfy hunger pains!
What You'll Need (6 servings):
1 bag (500 gram) of fusilli pasta cooked as per package instructions, drained and set to side.
2 cups pesto (recipe below, or can use store bought)
Whole chicken cut into medium chunks
2 cups (250 grams) cherry tomatoes cut in half
Fresh basil leaves torn or chopped large
1 cup (100 grams) shaved or shredded pecorino romano (or parmesan)
For The Arugula (Rocket) Pesto (Makes 2 cups):
1 cup grated Pecorino Romano Cheese (can use parmesan)
2 cups (60 grams) arugula (aka rocket)
2 cups (60 grams) fresh basil leaves
1 cup walnuts
4 cloves garlic
1 cup extra virgin olive oil
½ teaspoon salt
½ teaspoon pepper
½ lemon juiced
Method:
1. For chicken, roast a whole chicken with butter, canola (rapeseed) oil, salt and pepper coating skin for 20-minutes/pound or 45-minutes/kilo plus 20 minutes- on 350 F/180 C (until internal temperature 165 F/74 C). Or simply use a store-bought rotisserie chicken. You can also use 3 to 4 chicken breasts pan fried in salt, pepper, olive oil and Italian herbs.
Whichever chicken you choose, cut into medium sized chunks and set aside.
2. For pesto, simply combine all ingredients into a food processor and blend until completely smooth. Set aside.
3. In large glass bowl, place all ingredients and toss together until well combined. Serve at room temperature or chilled.
Notes:
You can add 1 cup of Greek yogurt to the pesto for this salad to make it more moist and creamy.