- 1 Lilydale Free Range Hot Roast Chicken With Sage & Onion Stuffing
- 1 cup dry penne pasta
- 200g cherry tomatoes, halved
- 200g cherry bocconcini cheese
- 2 cups rocket
- 1 cup (240ml) basil pesto
- Handful of fresh basil leaves
- ¼ cup shaved Parmesan cheese
- 1 tbsp olive oil
Roast Chicken In A Bag Pesto Pasta Salad
10 mins Prep
10 mins Cook
6 Serves
- Remove Lilydale Hot Roast Chicken from the bag and shred the meat. Discard the bones and remove chicken flesh and stuffing onto a chopping board. Roughly chop up the meat and stuffing.
- Cook pasta according to packet instructions. Drain and cool slightly.
- Add pasta to the roast chicken bag along with cherry tomatoes, bocconcini cheese, rocket, shredded chicken, stuffing, basil leaves and pesto. Seal the bag shut and shake for a couple of minutes, ensuring that pesto coats the salad evenly. Open the bag up and mix thoroughly with a large spoon.
- Serve the Roast Chicken Salad in a large serving plate topped with parmesan cheese and a drizzle of olive oil.
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