1 large barbecued chicken
500g penne
1/4 cup olive oil
2 tbsps white wine vinegar
200g cherry tomatoes, halved
1/3 cup chopped fresh basil leaves
1/2 cup chopped pitted black olivefreshly ground black pepper
Method:
- Pull the meat and skin from the barbecued chicken. Cut into fine shreds.
- Cook the penne in a large pan of rapidly boiling water till ente, drain well and transfer to a serving bowl. Combine the oil and vinegar and toss through while the pasta is still warm.
- Add the chicken, cherry tomatoes, basil and olives to the pasta, and toss thoroughly to combine. Sprinkle with freshly ground black pepper. Serve warm, as a main meal, or at room temperature as part of a selection of salads.
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