You don't have to follow the recipe exactly, it's very forgiving.and with the leftovers, just add a piece of rolled out puff pastry and cover the pan and bake 400f for 25 minutes and you have the best chicken.
Zesty Feta And Shrimp Summer Pasta Salad
A quick and delicious chicken recipe from the book jamie's food revolution. as there is butter in the crumb mixture, you can grill, fry, roast, or bake the meat dry in the oven and it will go lovely and golden.
Recipe Summary Zesty Feta And Shrimp Summer Pasta Salad
This refreshing summer salad is quickly prepared and always pleases a crowd. I like to eat it cold.Ingredients | Chicken Pasta Recipes Jamie Oliver
2 skinless, boneless chicken breast halves
1 (16 ounce) package uncooked farfalle (bow tie) pasta
½ pound frozen cooked cocktail shrimp
1 (2.25 ounce) can diced black olives, drained
1 pint cherry tomatoes
½ cup baby carrots, chopped
1 cucumber, diced
½ cup balsamic vinegar
1 (6 ounce) package feta cheese, crumbled
salt-free seasoning blend to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.
Info | Chicken Pasta Recipes Jamie Oliver
prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
8
Yield:
8 servings
