This fuss-free and yet flavour-packed pasta salad is loaded with richly-spiced chicken, crunchy veggies and finished with a fragrant basil oil dressing.
- Pre heat the oven to 190C/Gas 5. Mix the paprika and fennel with 1tbsp of the basil oil, add the chickencoat in the spice mix, wrap loosely in foil and bake in the oven for 15-20 minutes or until the chicken is cooked through, with no pink showing when cut open.
- Meanwhile in a large pan of salted water cook the fusilli pasta according to the packets instructions, drain, toss in 1tbsp of basil oil and set aside to cool.Whisk together the remaining basil oil with the lemon juice, salt and pepper. Pour over the pasta.
- Halve the cucumber lengthways and, using a teaspoon, scoop out the seeds, then cut into thick slices and add to the pasta along with the tomatoes, celery, capers, basil and parsley. Shred the cooked chicken and add to the pasta salad. Gently mix together all the ingredients, making sure everything is thoroughly coated in the dressing and serve.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.