Yesterday was chill, but today is a proper Spring day, warm with an expense of blue sky and heaps of sunshine. It’s a day to enjoy lunch in the garden, amidst the fragrant blossoms and the pop of colours blooming flowers paint on the grass, enjoying the light and observing the birds or reading a good book. This simple, hearty and bright Springtime Chicken Pasta Salad makes this even easier, turning Sunday’s leftovers into a generous and flavourful quick meal! Happy Tuesday!
Ingredients (serves 1):
½ cup frozen broad beans
1 ¾ cup cold, cooked whole-wheat pasta (such as penne, farfalle or fusilli)
Bring a small pot of salted water to the boil. Once boiling, add broad beans, and cook, about 5 minutes. Drain broad beans, and immediately plunge in a bowl of ice water to stop cooking and cool. Set aside.
Spooncold penne into a medium bowl. Add leftoverRosemary Cougette slices (about half a large courgette).
Peelbroad beans.
RemoveRosemary Roasted Chicken meatfrom the bones, and cut into small chunks. Addcold Chicken chunks to the bowl. Add reserved broad beans, and drizzle generously withLemon Dressing. Toss gently to combine and coat in Dressing. Garnish with freshly picked chervil, if desired.
ChillSpringtime Chicken Pasta Salad, at least half an hour in the refrigerator, before enjoying, with a glass of chilled white wine, like ChardonnayorSauvignon Blanc.
Yesterday was chill, but today is a proper Spring day, warm with an expense of blue sky and heaps of sunshine. It’s a day to enjoy lunch in the garden, amidst the fragrant blossoms and the pop of colours blooming flowers paint on the grass, enjoying the light and observing the birds or reading a good book. This simple, hearty and bright Springtime Chicken Pasta Salad makes this even easier, turning Sunday’s leftovers into a generous and flavourful quick meal! Happy Tuesday!
Ingredients (serves 1):
½ cup frozen broad beans
1 ¾ cup cold, cooked whole-wheat pasta (such as penne, farfalle or fusilli)
Bring a small pot of salted water to the boil. Once boiling, add broad beans, and cook, about 5 minutes. Drain broad beans, and immediately plunge in a bowl of ice water to stop cooking and cool. Set aside.
Spooncold penne into a medium bowl. Add leftoverRosemary Cougette slices (about half a large courgette).
Peelbroad beans.
RemoveRosemary Roasted Chicken meatfrom the bones, and cut into small chunks. Addcold Chicken chunks to the bowl. Add reserved broad beans, and drizzle generously withLemon Dressing. Toss gently to combine and coat in Dressing. Garnish with freshly picked chervil, if desired.
ChillSpringtime Chicken Pasta Salad, at least half an hour in the refrigerator, before enjoying, with a glass of chilled white wine, like ChardonnayorSauvignon Blanc.
This simple and tasty Rosemary Roasted Chicken and Courgettes makes a lighter, vibrant and flavourful Sunday Lunch on a sunny Spring day! Happy Sunday!
Ingredients (serves 2)
1 fluffy sprig fresh rosemary
½ onion
1 large courgette, rinsed
¼ teaspoon fleur de sel or sea salt flakes
¼ teaspoon freshly cracked black pepper
1 tablespoon olive oil
2 chicken thighs
¼ teaspoon fleur de sel or sea salt flakes
¼ teaspoon freshly cracked black pepper
1 tablespoon olive oil
½ cup water
Preheat oven 200°C/395°F.
Removerosemary leaves from the stalk and finely chop them; set aside.
Peel and slice onion. Cut courgetteinto slices.
In a roasting tin, combinecourgetteandonion slices. Add half of the chopped rosemary, along with the fleur de sel andblack pepper. Drizzle with olive oil, and toss, with clean hands, to coat in oil,herbandseasoning.
Season chicken thighs on both sides with fleur de sel,black pepper and remaining rosemary. Rub gently into the flesh. Sit chicken thighs onto the courgetteandonion slices, and drizzle with olive oil. Pour waterat the bottom of the tin.
Place tin in the middle of the hot oven, and roast, at 200°C/395°F, 35 to 40 minutes.
ServeRosemary Roasted Chicken and Courgettes hot, with a side of fluffy brown rice. It pairs well either with a chilled light white Bordeaux, or a fruity red like a good Saint-Chinian.
