Indulge in a fresh and flavourful red pepper pesto pasta salad. Tender slices of butter-basted, golden-fried chicken rest atop pasta coated in a creamy pesto-yoghurt sauce. This vibrant dish is packed with flavour from charred patty pans and peas, along with artichoke hearts and crisp salad leaves.
Chicken & Artichoke Pasta Bowl
Chicken & Artichoke Pasta Bowl
with gnocchi pasta shells
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Artichoke Quarters
- Chicken
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Gnocchi Shell Pasta
- Greek Yoghurt
- NOMU Italian Rub
- Patty Pans
- Peas
- Pesto Princess Red Pepper Pesto
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
PASTA PREP
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
GOLDEN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
FAB VEGGIES
Return the pan to medium heat with a drizzle of oil. Fry the patty pans and Peas until charred, 3-4 minutes. In the final 1-2 minutes add the artichokes. Remove from the pan and season.
FINAL TOUCHES
Once the pasta has finished cooking, mix through the pesto, the yoghurt, the charred veg, toss through the salad leaves, and season. Bowl up, top with the Chicken slices, and enjoy!
PASTA PREP
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
GOLDEN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
FAB VEGGIES
Return the pan to medium heat with a drizzle of oil. Fry the patty pans and Peas until charred, 3-4 minutes. In the final 1-2 minutes add the artichokes. Remove from the pan and season.
FINAL TOUCHES
Once the pasta has finished cooking, mix through the pesto, the yoghurt, the charred veg, toss through the salad leaves, and season. Bowl up, top with the Chicken slices, and enjoy!
PASTA PREP
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
GOLDEN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
FAB VEGGIES
Return the pan to medium heat with a drizzle of oil. Fry the patty pans and Peas until charred, 3-4 minutes. In the final 1-2 minutes add the artichokes. Remove from the pan and season.
FINAL TOUCHES
Once the pasta has finished cooking, mix through the pesto, the yoghurt, the charred veg, toss through the salad leaves, and season. Bowl up, top with the Chicken slices, and enjoy!
PASTA PREP
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
GOLDEN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
FAB VEGGIES
Return the pan to medium heat with a drizzle of oil. Fry the patty pans and Peas until charred, 3-4 minutes. In the final 1-2 minutes add the artichokes. Remove from the pan and season.
FINAL TOUCHES
Once the pasta has finished cooking, mix through the pesto, the yoghurt, the charred veg, toss through the salad leaves, and season. Bowl up, top with the Chicken slices, and enjoy!
Frequently Asked Questions
What is the preparation time for Chicken & Artichoke Pasta Bowl?
The preparation time for Chicken & Artichoke Pasta Bowl with gnocchi pasta shells is between 15 and 20 minutes.
What is the total time required to make Chicken & Artichoke Pasta Bowl with gnocchi pasta shells ?
The total time required to make Chicken & Artichoke Pasta Bowl with gnocchi pasta shells is between 20 and 25 minutes.
How many servings does Chicken & Artichoke Pasta Bowl provide?
4 servings
What are the main ingredients in Chicken & Artichoke Pasta Bowl?
Artichoke Quarters, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Gnocchi Shell Pasta, Greek Yoghurt, NOMU Italian Rub, Patty Pans, Peas, Pesto Princess Red Pepper Pesto, Salad Leaves
What is the nutritional information of Chicken & Artichoke Pasta Bowl?
Calories: 718, Carbs: 81.5 grams, Fat: grams, Protein: 57.5 grams, Sugar: 10.8 grams, Salt: 942.4 grams
How do I prepare Chicken & Artichoke Pasta Bowl?
FINAL TOUCHES: Once the pasta has finished cooking, mix through the pesto, the yoghurt, the charred veg, toss through the salad leaves, and season. Bowl up, top with the chicken slices, and enjoy! FAB VEGGIES: Return the pan to medium heat with a drizzle of oil. Fry the patty pans and peas until charred, 3-4 minutes. In the final 1-2 minutes add the artichokes. Remove from the pan and season. GOLDEN CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway). PASTA PREP: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Chicken & Artichoke Pasta Bowl?
Artichoke Quarters, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Gnocchi Shell Pasta, Greek Yoghurt, NOMU Italian Rub, Patty Pans, Peas, Pesto Princess Red Pepper Pesto, Salad Leaves
How many calories does Chicken & Artichoke Pasta Bowl have?
718 calories
How much fat content does Chicken & Artichoke Pasta Bowl have?
grams
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