Warm Chicken Pasta Salad

Ingredients

• 1 stalk basil
• 1 lemon
• 75 g ricotta
• Salt
• Pepper
• 50 g arugula (0.5 bunch)
• 1 tbsp liquid honey
• 2 tbsp olive oil
• 20 g pine nuts (1 tbsp)
• 350 g Chicken breast fillet
• 100 g whole‑grain pasta (e.g., spiral or other short noodles)
• 150 g tomatoes (2 tomatoes)

Instructions

1. 1.

   Wash basil, shake dry, pick off 5 leaves and finely chop. Juice lemon, measure out 1 Tbsp juice and mix with basil into ricotta; season with salt and pepper.

2. 2.

   Clean arugula, wash and spin dry.

3. 3.

   Whisk together 2 Tbsp lemon juice, honey, a pinch of salt and pepper; fold in 1 Tbsp olive oil.

4. 4.

   Lightly toast pine nuts in a dry pan until fragrant; remove and set aside.

5. 5.

   Rinse chicken fillets, pat dry, season with salt and pepper. Heat remaining oil in the pan; sear chicken for 3–4 minutes on each side.

6. 6.

   Add enough water to cover the bottom of the pan, cover and cook for another 4 minutes over medium heat; add more water if needed.

7. 7.

   Meanwhile, cook pasta according to package instructions in plenty salted boiling water until al dente.

8. 8.

   Wash tomatoes, quarter, core and slice into thin strips.

9. 9.

   Remove chicken from pan, let cool slightly then dice.

10. 10.

    Drain pasta, allow to drain well, then mix while still warm with chicken, tomato slices and pine nuts in a bowl.

11. 11.

    Fold in the sauce and arugula leaves. Sprinkle ricotta pearls over the salad and serve immediately.