Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 200grams farfalle pasta
- 1 cup fresh basil leaves
- 1 Lebanese cucumber, halved and thinly sliced
- 1/2 small red onion, thinly sliced
- 2 small pears, quartered, cored, thinly sliced
- 400grams smoked chicken drumsticks
- 1/4 cup extra virgin olive oil (for dressing)
- 200grams almonds, dry roasted
- 1teaspoons dijon mustard (for dressing)
- 1 cup baby kale
- 1 cup sicilian olives, smashed and pitted
- 2tablespoons organic cider vinegar (for dressing)
- 1/2teaspoons caster sugar (for dressing)
Nutrition per serving
3920kJ
Protein
37.2grams
Sugars
15.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook pasta in a large saucepan of boiling, salted water until al dente, Drain. Rinse under cold water until chilled. Drain well. Transfer to a large bowl.
Step 2 of 4
For the dressing, combine all ingredients in a bowl and whisk until well combined.
Step 3 of 4
Remove skin and bones from chicken and shred the meat and add to pasta in bowl. Add olives, onion, cucumber, pears, basil and salad leaves.
Step 4 of 4
Drizzle with dressing; toss to combine, transfer to a serving platter and scatter over the almonds. Tip 1: You can swap the Farfalle with penne, orecchiette or small shells. Tip 2: Swap the smoked chicken with shredded roast chicken or turkey, you will need 2 cups. Tip 3: Make ahead: the pasta can be cooked and tossed in dressing the day before and stored in the refrigerator.
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