Chicken antipasto pasta
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How to make Chicken antipasto pasta
Yield = 4Prep time: 0:10
Cook time: 0:20
Total time: 0:30
Ingredients
- 375g penne rigate
- 6 slices prosciutto
- 1/2 large barbecued chicken, skin removed, shredded (see note)
- 150g semi-dried tomatoes, chopped
- 1/2 cup pitted black olives, chopped
- 50g finely grated parmesan cheese
- 1/4 cup Lupi extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/3 cup finely chopped fresh basil leaves
- basil leaves, to serve
Method
- Step 1 Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain and return to saucepan.
- Step 2 Meanwhile, preheat grill on high. Grill prosciutto for 2 to 3 minutes each side or until golden and crisp. Set aside to cool. Break into pieces.
- Step 3 Add chicken, prosciutto, tomatoes, olives and parmesan to pasta. Toss to combine.
- Step 4 Combine oil, lemon juice, chopped basil and salt and pepper in a jug. Add to pasta mixture. Toss to combine. Serve topped with basil leaves.
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