Friday, December 26, 2008

Chicken and Pasta Salad


1 large barbecued chicken
500g penne
1/4 cup olive oil
2 tbsps white wine vinegar
200g cherry tomatoes, halved
1/3 cup chopped fresh basil leaves
1/2 cup chopped pitted black olivefreshly ground black pepper

  1. Pull the meat and skin from the barbecued chicken. Cut into fine shreds.
  2. Cook the penne in a large pan of rapidly boiling water till ente, drain well and transfer to a serving bowl. Combine the oil and vinegar and toss through while the pasta is still warm.
  3. Add the chicken, cherry tomatoes, basil and olives to the pasta, and toss thoroughly to combine. Sprinkle with freshly ground black pepper. Serve warm, as a main meal, or at room temperature as part of a selection of salads.

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