Pesto Chicken Salad Recipe

Ingredients:

450g/1lb dried spiral pasta such as fusilli
125ml/4fl oz olive oil
2 tablespoons chopped pine nuts
2 tablespoons chopped fresh basil leaves
1 small onion, chopped
1 garlic clove, minced
900g/2lb skinless chicken thigh fillet, cubed
125ml/4fl oz red wine
1 tomato, diced
2 small carrots, chopped
salt and freshly ground black pepper

Preparation:

• Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a little of the cooking
water to keep moist. Cool while you make the rest of the salad.
• To make the dressing, mix the olive oil, pine nuts, basil, onion and garlic in a bowl. Season with salt
and pepper. Refrigerate while you cook the chicken.
• Simmer the chicken cubes over a medium-high heat with 1 teaspoon salt and the red wine, stirring
constantly, for about 10 minutes.When done, drain off the liquid.
• Toss together the chicken, dressing,tomato, carrots and pasta to serve.