It’s the viral Marry Me Chicken dish in pasta salad form! Part of our Easy Pasta Dinner series, this is a perfect summer meal. Chicken wrapped in a creamy umami packed sauce, spinach and sun-dried tomatoes then finished with showers of Parmesan. A jar of shop bought pesto is a speedy ticket to flavourtown!
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
farfalle pasta 300 g
chicken breast 4
dried oregano 2 tsp
garlic granules 2 tsp
natural yoghurt 150 g
sundried tomato pesto 5 tbsp
spinach 1 handful
sundried tomatoes 80 g
grated Parmesan 60 g
Method
Cook the pasta and chicken
Cook the pasta according to the packet instructions.
Cook the chicken according to your preferred method - pan-fry, air fry or oven. For ease and speed you can use leftover cooked chicken or a pack of chicken pieces, if you prefer.
To ensure the chicken cooks evenly you can lightly bash it with a rolling pin to flatten the thicker parts. Season the chicken with salt and pepper then sprinkle with the oregano and garlic granules.
To pan fry the chicken, heat a dash of oil in a frying pan on a medium-high heat. When the pan is hot, add the chicken and cook on each side for approx 5 minutes until the chicken is cooked through. Once cool enough to handle, slice into thin pieces.
Prep the dressing
Meanwhile, make the dressing by mixing the sundried tomato pesto with the yoghurt. Season to taste, remembering that the Parmesan will add saltiness.
Plate Up
In a large bowl, mix together the cooked pasta, with the dressing,chicken, spinach and sundried tomatoes.
Scatter the Parmesan on top then plate up and enjoy!
