Pesto Chicken Pasta Salad

• Chicken breast(500 g)
• Fusilli(300 g)
• Pesto(6 tbsp)
• Parmesan(50 g)
• Cherry Tomatoes(250 g)
• Cucumber(1)
• Bell pepper(1)
• Fresh basil(10 g)optional
• Lemon(1)
• Olive oil(1 tbsp)
• Salt(1 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Slice the {Chicken breast} into bite-size pieces. Halve the {Cherry Tomatoes}, dice the {Cucumber} and {Bell pepper}, finely shred the {Fresh basil}, grate the {Parmesan}, and zest and juice half the {Lemon}.

   ~10 min

2. 2

   Bring a pot of water to the boil. Cook the {Fusilli} until tender, 10 minutes. Drain, rinse briefly under cold water to cool, and set aside.

   ~10 min

3. 3

   While the pasta cooks, heat the {Olive oil} in a large pan over medium-high heat. Season the chicken with {Salt} and {Black pepper}, then cook for 6 minutes, stirring occasionally, until golden and cooked through.

   ~6 min

4. 4

   In a large bowl, toss the cooked {Fusilli} with the {Pesto}, lemon zest, and {Parmesan} until evenly coated.

   ~1 min

5. 5

   Add the cooked chicken, {Cherry Tomatoes}, {Cucumber}, {Bell pepper}, {Fresh basil}, and lemon juice. Toss everything together, then serve straight away or chill for later.

   ~1 min