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Italian Chicken Pasta Salad

Italian Chicken Pasta Salad
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Cook Time


The cold chicken pasta salad is mostly consumed as a side dish. Depending on your level of expertise. It is great choice for those who prefer savory foods. Recipe by Chef Sharmeen.
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Source:  Chef Sharmeen In Flavors On Masala Tv
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  • Chicken (3 breast fillets) 350 gm
  • Lemon Juice 1/4 cup
  • Garlic 1 clove
  • Cucumber 1
  • Garlic Pepper 2 tsp
  • Olive Oil 2 tbsp
  • Cooked Penne Pasta 1, 1/2 cup
  • Sun dried Tomatoes 1/2 cup thinly sliced
  • Pitted Olives 1/2 cup
  • Artichoke Hearts 1/2 cup
  • Parmesan Cheese Flakes 1/2 cup
  • For Creamy Basil Dressing:
  • Olive Oil 1/3 cup
  • White Wine Vinegar 1 tbsp
  • Garlic Pepper 1/4 tsp
  • Mustard 1 tsp
  • Cornflour 3 tsp
  • Water 1/3 cup
  • Cream 2/3 cup
  • Shredded Basil 1/3 cup
  • Salt to taste

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Cooking Directions

  1. Flatten the chicken slightly with a rolling pin.

  2. Place chicken in a bowl with lemon juice and garlic and cover with cling film and refrigerate for at least 3 hours or over night. Cut the cucumber in half lengthwise and then cut in equal slices.

  3. Drain chicken and coat with the garlic pepper.

  4. Heat oil in a pan cook the pieces of chicken for 4 minutes on either side or until lightly browned and cooked through.

  5. Now remove from heat let it cool and then cut chicken into cubes.

  6. Lets combine the pasta chicken pieces, cucumber slices, sun dried tomatoes, olives and artichoke hearts in a large seasoning bowl.

  7. Now pour the warm creamy basil dressing on top and toss gently to combine.

  8. Serve salad warm or cold sprinkled with some parmesan cheese.

  9. To make creamy basil dressing: Combine oil, vinegar, garlic pepper and mustard in a medium pan.

  10. Blend the corn flour with the water in a jug until smooth.

  11. Now add to the pan and cook over medium heat whisking constantly until it begins to boil and thicken then add the cream, basil and salt and stir through and remove from the heat.

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