Wow Mom with your kitchen skills this Mother's Day with our Herby Chicken Pasta Fredda! This dish is packed with fresh flavour and ready within 20 minutes to make sure the festivities go uninterrupted. After all, what's better than a carefree Mother's Day lunch?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Arugula and Spinach Mix
Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Wash and dry all produce.
Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return the pasta to same pot, uncovered off heat.
While pasta cooks, pat the chicken dry with paper towels. Season with Italian Seasoning, salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (TIP: Don't overcrowd the pan; cook the chicken in two batches if needed!) Set aside off-heat to cool slightly, 2-3 min.
While chicken cooks, zest and juice the lemon in a large bowl. Add 2 tbsp oil (dbl for 4 ppl) and season with salt and pepper. Stir to combine. Halve tomatoes. Cut cucumber in half lengthwise, then into 1/4-half-moons. Peel, then thinly slice half the red onion (whole for 4ppl) into 1/8-inch pieces. Tear the basil, parsley, bocconcini and olives into small pieces.
Tear the chicken into bite-sized pieces. Add penne to large bowl with the dressing, then toss to coat. Stir in the chicken, tomatoes, cucumbers, olives, red onions, bocconcini, parsley, basil, and arugula and spinach mix until combined. Season with salt and pepper. Divide between plates. Sprinkle Parmesan over top.