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Ingredients

4 (about 120g each) chicken breast schnitzels
5 sprigs fresh rosemary, leaves picked
2 garlic cloves, chopped
1 lemon, rind grated, juiced
1 tablespoon olive oil
Salt & freshly ground pepper
250g penne rigate
100g semi-dried tomatoes
60g marinated artichokes, drained, thinly sliced
1 bunch rocket, trimmed
100g fresh ricotta, crumbled

Method

Step 1 Place the chicken breast schnitzels in a glass or ceramic dish. Add the rosemary, garlic, lemon juice, lemon rind and olive oil. Season with salt and pepper. Cover and refrigerate until required.
Step 2 Cook the pasta in a large saucepan of boiling water according to packet instructions or until al dente. Drain and return to the pan.
Step 3 Add the semi-dried tomatoes, artichokes, rocket and ricotta. Season with the salt and pepper.
Step 4 Heat a barbeque grill or chargrill pan on a medium-high heat. Cook the chicken for 2 minutes each side or until golden and cooked through. Slice and serve with the pasta salad.

Rosemary chicken pasta salad

How to make Rosemary chicken pasta salad

Ingredients

Method