Chicken antipasto risoni salad
- 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
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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.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 3g
Dietary fibre 8g
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