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
 

Ingredients

  • 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

Directions

  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.
  17. DRESSING;
  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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