February 21, 2017
1 cup small shell pasta
1 tablespoon olive oil
1 cup cooked chicken pieces
250g cherry tomatoes
1/3 cups flat leaf parsley
1 lemon (juiced)
2 tablespoons semi-dried tomatoes
1Bring a large saucepan of water to the boil and cook pasta for 8 minutes, until tender. Drain and rinse under cold water. Place in a large bowl, add olive oil and toss well.
2Add diced chicken, halved tomatoes, diced avocado, chopped sun-dried tomatoes and chopped parsley to pasta and combine. Drizzle over lemon juice. Toss lightly and serve in a bowl.
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