Pasta and chicken salad with herb and lemon sauce
375g fusilli pasta
½ cup parsley
½ cup basil
¼ cup (35g) slivered almonds, toasted
1 garlic clove, crushed
¼ cup (60ml) chicken stock
2 teaspoons grated lemon rind
¼ cup (60ml) lemon juice
300g shaved chicken, sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain, return to pan and keep warm.
2. Meanwhile, combine herbs, almonds, garlic, stock, lemon rind and juice in a food processor and process until finely chopped.
3. Add to warm pasta with chicken and toss to combine. Season to taste and serve.