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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
Instructions
- 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.
