|Chicken Pesto Pasta Salad with Watercress & Sprouts|
Leftover chicken, of course, is often quite delicious cold with a salad or some rice. But if you want to try something different, try a Chicken Pesto Pasta Salad.
This recipe is for around 750g of rotini. Cook the rotini to al dente and let cool for a few minutes in a large serving bowl.
Then, take all of the leftover chicken off any bones by hand and rip into nice rustic style pieces. Be sure to include any attached skin. Add to the pasta. Add around 200-250 ml. of pesto sauce. Then add 12-24 cherry tomatoes, a cup of shredded or cubed feta cheese, salt and pepper to taste, a tablespoon of Italian Seasoning, and several dashes of Tabasco. As an option you can add freshly chopped parsley and/or croutons.
Toss all of this thoroughly and serve as a side dish or as a hearty main. It goes great with garlic bread and red or white wine.