Warm chicken, pumpkin and fetta pasta salad

 

Recipe may contain gluten, milk, egg, wheat and lactose.

Turn a barbecued chicken into a tasty weeknight meal!

    8 Ingredients

    

    500g butternut pumpkin, peeled and seeded, thinly sliced

    1 tbsp olive oil

    1 large barbecue chicken

    600g penne rigate

    200g roughly crumbled Greek fetta

    75g baby rocket

    2 tbsp lemon juice

    1/3 cup (80ml) olive oil, extra

    Select all ingredients

4 Method Steps

Step 1

Preheat oven to 200°C. Place pumpkin

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, oil, salt and cracked black pepper in a large bowl and toss to combine. Transfer to a large baking tray lined with non-stick baking paper and cook for 15-20 minutes or until tender and lightly golden. Remove and set aside.

Step 2

Meanwhile, remove the meat from the chicken (you should have around 400g meat). Cover and set aside.

Step 3

Cook the penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to pan. Add the chicken, fetta and rocket.

Step 4

Whisk together the lemon juice, extra olive oil, salt and cracked black pepper and add to the pasta, tossing to coat evenly. Transfer to a serving bowl and top with pumpkin. Serve immediately or see note below.

Recipe Notes

If you are not serving immediately, you can combine the chicken and pasta, then add the rocket, fetta, dressing and pumpkin just before serving. You can bake the pumpkin up to a few hours before serving and keep covered in the fridge.

You can read Full Here : https://www.taste.com.au/recipes/warm-chicken-pumpkin-fetta-pasta-salad/eef0c0d5-ff04-4140-90ff-eb44ec67e8b0

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