30 Day Challenge Mediterranean Chicken Pesto Pasta Salad 12 August 2020 Mariah Stjernqvist Print Recipe Mediterranean Pesto Pasta Salad Course Main Dish Keyword chicken, salad Prep Time 15 minutes Servings people Ingredients 500 grams whole grain pasta GF option: buckwheat, chickpea or GF labelled pasta2 small-medium chicken breasts250 gram punnet cherry tomatoes4 handfuls baby spinach or rocket20 sliced black kalamata olives450 gram can rinsed chickpeas optional 1/2 cup grated parmesan or crumbled feta DF option: vegan cheese Pesto 1 cup packed fresh basil including stalks3 cloves garlic crushed1 handful rocket leaves1/4 cup pine nuts1 tsp salt1 tsp cracked pepper1/4 cup olive oil Course Main Dish Keyword chicken, salad Prep Time 15 minutes Servings people Ingredients 500 grams whole grain pasta GF option: buckwheat, chickpea or GF labelled pasta2 small-medium chicken breasts250 gram punnet cherry tomatoes4 handfuls baby spinach or rocket20 sliced black kalamata olives450 gram can rinsed chickpeas optional 1/2 cup grated parmesan or crumbled feta DF option: vegan cheese Pesto 1 cup packed fresh basil including stalks3 cloves garlic crushed1 handful rocket leaves1/4 cup pine nuts1 tsp salt1 tsp cracked pepper1/4 cup olive oil Instructions Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions. Bring a second saucepan of water to the boil, add chicken and reduce to a simmer. Poach chicken for approx. 12 minutes or until cooked through. Poach in chicken stock for added flavour. When cooked, remove from poaching liquid and allow to cool before shredding. Meanwhile, prepare pesto if you are making your own. Toast the pine nuts in the oven or in a frypan (keep a close watch as they brown quickly). Add all other pesto ingredients to a blender with half of the olive oil and start to blend. Slowing add remaining olive oil as you blend down to a smooth sauce. Chop tomatoes and olives, and drain and rinse chickpeas. To assemble pasta, pour pesto over pasta and toss to coat evenly in the sauce. Add the tomatoes, rocket, olives, chickpeas (if using), parmesan and shredded, cooked chicken. Toss again and season with salt and pepper. Drizzle with olive oil (if desired) and serve! Recipe Notes This recipe was developed for Studio Pilates by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!
