Chicken and Pancetta Pasta Salad with Tarragon and Lemon Pesto

Name: Chicken and Pancetta Pasta Salad with Tarragon and Lemon Pesto
Cook time: 1 h
Total time: 1 h
Yield: Serves 12
Ingredients: 1 clove of garlic, sliced; 4 skinless, boneless chicken breasts; grated zest of 1 lemon, plus the juice of ½ lemon; 200 g pancetta, diced; 100 g rocket or watercress sprigs; sea salt and freshly ground black pepper; 75 g pine nuts; 75 g Parmesan cheese, grated; 3 tablespoons olive oil; grated zest and juice of 1 lemon; 1 clove of garlic, chopped; 20 g tarragon leaves, roughly chopped; 100 ml extra-virgin olive oil (a nice fruity one); 750 g penne pasta

Preparation info

Serves
12

Difficulty
Easy
Ready in
1 hr

Appears in

In the Mood for Entertaining

By Jo Pratt

Published 2009

About

This is fine to make the day before it is needed. In fact, the flavours are even better the next day.

Ingredients

4 skinless, boneless chicken breasts
grated zest and juice of 1 lemon

Method

Start off by placing the chicken in a dish and adding the lemon zest and juice, garlic, 1 tablespoon of the olive oil and seasoning with salt and pepper. Leave to marinate for an hour or so.

Meanwhile, cook the pasta until al dente. Drain, refresh under cold water and toss in 1 tablespoon of the olive oil to prevent it from sticking. Keep to one side.

Heat a large frying pan and