Chicken Easy Main Italian

Warm Tuscan chicken salad

Name: Warm Tuscan chicken salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: /italian
Ingredients: 1 small chicken (about 1.2kg); 1 onion; 2 bay leaves; 400g fettuccine; 2 cups wild rocket; 1/2 cup torn basil leaves; 1/4 cup roughly chopped flat-leaf parsley; 1 red onion, thinly sliced; 100g black olives, pitted, chopped; Shaved parmesan, to serve; 1 tablespoon chopped fresh rosemary leaves; 1 tablespoon salted capers, rinsed, drained; 2 garlic cloves, chopped; Juice of 1 lemon; 1/3 cup (80ml) extra virgin olive oil

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Transport your guests to Tuscany with this simple warm chicken and pasta salad.

1 small chicken (about 1.2kg)
1 onion
2 bay leaves
400g fettuccine
2 cups wild rocket
1/2 cup torn basil leaves
1/4 cup roughly chopped flat-leaf parsley
1 red onion, thinly sliced
100g black olives, pitted, chopped
Shaved parmesan, to serve

Dressing

1 tablespoon chopped fresh rosemary leaves
1 tablespoon salted capers, rinsed, drained
2 garlic cloves, chopped
Juice of 1 lemon
1/3 cup (80ml) extra virgin olive oil

Method

1.

Place the chicken in a large saucepan with the onion, bay leaves and 1 teaspoon salt. Cover with cold water, then bring to the boil. Reduce heat to medium and simmer for 30 minutes or until chicken is cooked through and juices run clear when a skewer is inserted in the thigh joint.
2.

Meanwhile, mix all the dressing ingredients together in a large bowl, then season well with sea salt and freshly ground black pepper.
3.

Remove the chicken from the stock, then return water to the boil, discarding the onion and bay leaves. Cook the fettuccine in the reserved water according to packet instructions.
4.

When the chicken has cooled slightly, shred the meat, discarding the skin and bones. Add the chicken meat to the dressing with the drained pasta, rocket, herbs, red onion and olives, then toss well to combine. Divide the salad among plates and serve scattered with shaved parmesan.