Name: Italian Chicken Pasta
Prep time: 70 min
Cook time: 30 min
Total time: 100 min
Yield: 5
Cuisine: italian
Ingredients: 1 kg whole chicken; 2 lemon juiced; 1 Lebanese cucumber diced; 100 g prosciutto; 100 g sun-dried tomato sliced; 340 g marinated artichoke hearts diced; 100 g pitted black olives optional; 500 g pasta; 1/3 cup olive oil; 1 tbs white wine vinegar; 1/4 tsp pepper; 1 tsp dijon mustard; 2 tsp cornflour; 1/3 cup water; 2/3 cup cream; 1/3 cup basil chopped fresh

by Joyquilt Last updated on 07/09/2019

This is a family favourite. I always make it around Melbourne Cup Day as it is also around my twins birthdays. - Joyquilt

Ingredients

1 kg whole chicken
2 lemon juiced
1 Lebanese cucumber diced
100 g prosciutto
100 g sun-dried tomato sliced
340 g marinated artichoke hearts diced
100 g pitted black olives optional
500 g pasta

Basil sauce

1/3 cup olive oil
1 tbs white wine vinegar
1/4 tsp pepper
1 tsp dijon mustard
2 tsp cornflour
1/3 cup water
2/3 cup cream
1/3 cup basil chopped fresh

Method

Step 1

Marinate chicken in lemon juice for at least one hour.
Step 2

Cook chicken and cut into bite sized pieces.
Step 3

Cook the prosciutto.
Step 4

Cook pasta as per instructions on the pack and drain.
Step 5

Combine pasta, chicken, prosciutto, cucumber, artichokes, olives and tomatoes in a bowl.
Step 6

Basil sauce: Place the oil, wine vinegar and mustard in saucepan and bring to a simmer.
Step 7

Add cornflour combined with the water and thicken slightly.
Step 8

Add cream and basil and heat through.
Step 9

Add the sauce to the pasta mixture.