Chicken antipasto risoni salad
Nutrition Info.(per serve)
1 cup risoni pasta
400g chicken breast fillets, sliced in half horizontally
350g deli antipasto mix, drained and patted with paper towel to remove excess oil
50g reduced-salt feta cheese, crumbled
8 cups rocketarugulaX
lemon wedges to serve
Total fat 10g
Saturated fat 3g
Dietary fibre 8g
1 Cook risoni in a large saucepan of boiling water according to packet instructions, or until al dente. Drain.
2 Meanwhile, spray a large non-stick frying pan with oil and set over medium heat. Cook chicken for 10-12 minutes, turning halfway, until cooked through. Remove from pan and slice.
3 Toss antipasto mix, feta and rocket through risoni. Divide salad among 4 serving plates, top with sliced chicken breast and serve.
Make it gluten free: Use gluten-free pasta.