Tuscan chicken pasta salad
A whole-meal salad comprised of herbed chicken slices, orzo pasta, seasonal vegetables, sun-dried tomato pesto and grated Parmesan.
Per Serving: 618kcals, 14.9g fat (3.4g saturated), 79.6g carbs, 21g sugars, 43.9g protein, 10.2g fibre, 0.218g sodium
|
Prep: Cook: |
10 minutes 15 minutes |
|
| Difficulty: | Easy | |
| Serves: | 4 portions |
| Ingredients |
|---|
| 280g orzo |
| 3 chicken fillets, sliced |
| 2 tbsp Italian seasoning |
| Salt and black pepper |
| 2 tsp olive oil |
| 1 red pepper, deseeded and sliced |
| 1 yellow pepper, deseeded and sliced |
| 20 cherry tomatoes, halved |
| 3 tbsp sun-dried tomato pesto |
| 1 tbsp Parmesan, grated |
| To serve: |
| Mixed leaves |
directions
- Bring a large pan of salted water to a boil over a high heat. Cook the orzo according to the package instructions.
- Pat the chicken strips dry with kitchen paper and season on all sides with the Italian seasoning and some salt and black pepper.
- Heat the olive oil in a large pan over a medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown and cooked throughout. Remove to a plate and tent loosely with tin foil.
- In the same pan over a medium heat, cook the peppers for 3-4 minutes until just softened but still slightly crunchy. Add the cherry tomatoes and cook for one minute longer, then remove from the heat.
- When the orzo is cooked to al dente, drain well and return to the pan. Add the pepper and tomato mixture along with the pesto. Stir to coat evenly.
- Divide the pasta and vegetables between serving bowls. Top with the chicken slices and sprinkle with the Parmesan. Serve with mixed leaves on the side.
