Chicken Recipes

CHICKEN AND PASTA SALAD

This is a delicious way to use up leftover cooked chicken.

INGREDIENTS
2 cups tn-colored pasta twists
2 tablespoons pesto sauce
1 tablespoon olive oil
1 beefsteak tomato
12 pitted black olives
1 /2 cups cooked green beans
3 cups cooked chicken, cubed
salt and black pepper
fresh basil, to garnish

SERVES 4

1. Cook the pasta in plenty of boiling, salted water until al dente (about 12 minutes or as directed on the package).

2. Drain the pasta and rinse in h plenty of cold running water. Put into a bowl and stir in the pesto sauce and olive oil.

3. Peel the tomato, first by placing in boiling water for about 10 seconds and then into cold water, to loosen the skin.

4. Cut the tomato into small cubes and add to the pasta with the olives, seasoning and green beans cut into 1 1/2-inch lengths. Add the cubed chicken. Toss gently together and transfer to a serving platter. Garnish with fresh basil.