Thursday, August 27, 2009

Lemon Chicken Primavera

This gem of a pasta salad is like summer in a bowl. It's light, filled with veggies, and perfect at room temperature.  
Lemon Chicken Primavera

1 box small shaped pasta (I prefer orzo)
1 rotisserie chicken (or 3-4 roasted bone-in, skin-on chicken breasts)
1 cup fresh spinach, chopped
1 cup fresh veggies, chopped (I love carrots, summer squash, and zucchini)
2 tsp chopped fresh basil
1/3 cup pine nuts, toasted
1/3 cup crumbled feta cheese
juice of 1 large lemon
2 tbs olive oil
1 1/2 tsp salt
1/2 tsp pepper

1. Cook pasta according to package directions, drain. Set aside.
2. Meanwhile, shred meat from chicken. Set aside.
3. Combine chopped veggies with chicken and pasta while pasta is still warm. Add the lemon juice, olive oil, salt and pepper and toss. Check for seasoning. Add basil, pine nuts, and feta. Toss.
Enjoy! Great at room temperature!

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