Italian Chicken Pasta Salad

Ingredients

• Whole wheat pasta

  Dry

  16 oz or 454g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon juice

  Raw

  2 tbsp or 30g

• Vinegar

  Cider

  2 tbsp or 30g

• Honey

  2 tbsp or 42g

• Italian Seasoning

  Shoppers Value

  4 tsp or 16g

• Lemon zest

  2 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Grape tomatoes

  Red, ripe, raw, year round average

  1 cup grape tomatoes or 149g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. Cook the pasta according to package directions, drain, and place in a large bowl.
2. In a medium bowl, whisk together 2 tablespoons olive oil, lemon juice, apple cider vinegar, honey, Italian seasoning, lemon zest, salt, and pepper to make the sauce.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook for about 5 minutes, flipping intermittently until almost cooked through.
4. Add the sauce to the skillet and let it bubble at a medium-fast boil for 3 to 4 minutes, until the sauce reduces and the chicken is cooked through. Remove the chicken, chop into bite-sized pieces, return to the pan, and toss to coat.
5. Add the chicken and any cooking liquid to the pasta bowl. Add the tomatoes, basil, cucumber, and Parmesan cheese. Toss gently to combine. Adjust seasoning as needed before serving. Serve cold or reheat gently if desired.

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