Matilde, from Runanga 7803...

Fresh Summer Lunch

A refreshingly light meal ideal for summertime lunches with pasta, chicken, feta and vegetables

3 Votes Since October 24th


  • Sanremo large shells 60g
  • 1 chicken breast about 200g
  • baby spinach (prewashed) 20g
  • 4 cherry tomatoes
  • 1/4 red pepper
  • 1/4 yellow pepper
  • 3 champignon mushroom
  • 2 spring onions
  • Feta cheese 30g.
  • 2 big lemons (juice only)
  • 1 Tabspn olive oil
  • 2 Tabspn extra virgin olive oil
  • 1/2 teaspn wholegrain mustard
  • salt to taste


  1. Heat olive oil in a saucepan
  2. add chicken breast,cook 4 minutes each side
  3. salt to taste,then add the juice of 1 lemon
  4. Turn heat down, cook another 6 minutes,turning once more.
  5. When cooked, keep aside to cool completely.
  6. Cut chicken in thin slices
  7. Wash & cut peppers in thin strips.
  8. Wash & cut cherry tomatoes in half
  9. Clean mushrooms with paper towel,slice thinly.
  10. Put mushrooms in a bowl,squeeze the juice of second lemon over &
  11. leave for 5 minutes
  12. Dice Feta cheese
  13. Bring to boil a litre of salted water, add pasta shells, cook for 15 minutes.
  14. Drain in a colander, wash under cold water,
  15. Dry pasta in a tea towel then put in a serving bowl with all prepared
  16. vegetables and feta cheese.
  18. Mix together the lemon juice drained from the mushrooms with
  19. the juice left over from the cooked chicken.
  20. Add the Extra Virgin olive oil & the wholegrain mustard
  21. Combine well and toss through the chicken and vegetables
Serves Amount Cooking Time Prep Time
1 double for many you like 30 minutes 20 minutes

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