Italian Chicken Pasta Salad

Ingredients

• Pasta Rotini

  Compliments

  12 oz or 340g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon juice

  Raw

  2 tbsp or 30g

• Vinegar

  Cider

  2 tbsp or 30g

• Honey

  2 tbsp or 42g

• Italian Seasoning

  Shoppers Value

  4 tsp or 16g

• Lemon zest

  2 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ¼ lb or 567g

• Grape Tomatoes

  Freshdirect

  1 cup chopped raw or 150g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Cucumber

  With peel, raw

  ¾ cucumber or 226g

• Parmesan cheese

  Grated

  ½ cup or 50g

Directions

1. Cook pasta according to package directions, drain, place in a large bowl, and set aside.
2. To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, and pepper, and whisk to combine; set sauce aside.
3. To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
4. Add the sauce and allow it to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through and no longer pink. Stir sauce and flip chicken intermittently throughout. Remove chicken from pan and chop into bite sized pieces. Return to pan and toss to coat. Add chicken and any cooking liquid to the pasta bowl.
5. Add the tomatoes, basil, cucumber, cheese, and toss gently to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, etc.) before serving. Will keep airtight in the fridge for up to 5 days. Serve cold or reheat gently prior to serving if desired.
6. Enjoy!

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