Greek pasta salad

Serves: 4

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Total Time: 45

Prep Time: 25

Cook Time: 20

• 350 gram(s) dried conchiglie pasta
• 100 gram(s) (3½oz) fine green beans, trimmed and halved
• 3  chicken breasts
• 1.5 tablespoon(s) olive oil
• 2  shallots, sliced
• 1  garlic clove, thinly sliced
• 150 gram(s) cherry tomatoes
• 40 gram(s) (1½oz) small black olives, pitted and halved
• 1 large handful curly parsley, roughly chopped
• 50 gram(s) feta cheese
• 25 ml extra virgin olive oil

Method

1. Bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Add the beans for the last 4min of the cooking time. Drain.
2. Meanwhile, put the chicken between two large pieces of greaseproof paper. Using a rolling pin, bash each piece of chicken until about 1cm (½in) thick.
3. Heat a griddle pan. Brush the chicken with ½tbsp of the oil and griddle for 10-12min, turning once, until cooked. Slice and set aside.
4. Heat the remaining oil in a large pan and gently fry the shallots for 3-5min. Add the garlic and cherry tomatoes and cook for 1min. Stir in the pasta and beans, the olives, reserved chicken and three-quarters of the parsley. Season and heat through. Crumble over the feta, garnish with remaining parsley, drizzle with extra virgin olive oil and serve - either hot or at room temperature.

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