Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Roast chicken pasta salad with spinach, cherry tomatoes, and pesto for a make-ahead lunch.
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Ingredients
bowl, knife
Method
Cook 220g pasta in boiling water with a pinch of salt for 9-11 minutes until tender but not mushy. Drain well, then spread it out for 2 minutes so the steam escapes.
Roughly chop the spinach, halve the cherry tomatoes, and cut the roasted vegetables into bite-sized pieces. Slice the chicken breast into thin strips, then fry in a teaspoon of olive oil for 6-8 minutes until golden and cooked through with no pink in the centre. Cool for 2 minutes before folding through.
Stir pesto with 1 tablespoon olive oil, a little black pepper, and a pinch of salt only if needed.
Toss the warm pasta with half the dressing for 30 seconds so it absorbs the flavour instead of sitting plain.
Fold through the chicken breast, roasted vegetables, spinach and cherry tomatoes, then add the remaining dressing and toss again.
Taste and adjust with black pepper. Serve at room temperature, or cool quickly and keep chilled if packing ahead.
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