Pesto chicken salad

serves 4

ingredients
450g/1lb dried spiral pasta
such as fusilli
125ml/4fl oz olive oil
2 tablespoons chopped pine nuts
2 tablespoons chopped fresh
basil leaves
1 small onion, chopped
1 garlic clove, minced
900g/2lb skinless chicken thigh
fillet, cubed
125ml/4fl oz red wine
1 tomato, diced
2 small carrots, chopped
salt and freshly ground
black pepper

• Cook the pasta in lightly salted
boiling water until al dente. Drain,
retaining a little of the cooking
water to keep moist. Cool while
you make the rest of the salad.

• To make the dressing, mix the olive
oil, pine nuts, basil, onion and
garlic in a bowl. Season with salt
and pepper. Refrigerate while you
cook the chicken.

• Simmer the chicken cubes over a
medium-high heat with 1 teaspoon
salt and the red wine, stirring
constantly, for about 10 minutes.
When done, drain off the liquid.

• Toss together the chicken, dressing,
tomato, carrots and pasta to serve.