Will you try to make this Pisellini and Chicken Salad by Chef Rita Lourenço? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!
INGREDIENTS
2 chicken breasts
1 lemon
4 tomatoes
1 large courgette
250 gr of pisellini pasta (couscous)
1 teaspoon of pesto (green or red)
Salt and pepper
Fresh spinach (optional)
INSTRUCTIONS
1. Cut the courgette into 1 cm cubes, sauté in olive oil and season with salt and pepper. Remove and place in a large bowl.
2. Cut the tomatoes in to quarters and add them to the courgette.
3. Bring a pan of water to the boil and add the pasta. Cook according to packet instructions.
4. In a frying pan, add a drizzle of oil and wait until it shimmers. Season the chick with salt and pepper and brown on both sides. Squeeze the juice of half a lemon over the chicken, remove from the heat and set aside. (Tip: allowing the cooked meat to rest makes it much juicier)
5. Drain the pasta, drizzle with a little olive oil and pour into a serving bowl
6. Cut the chicken into squares or strips and add it to the bowl.
7. Add the pesto, the zest of half a lemon and a drizzle of extra virgin olive oil. Mix well and serve. (Tip: add some fresh spinach at the end, if you like.)