INGREDIENTS
Chicken (6 breast fillets) 700 gm
Lemon Juice 1/2 cup
Garlic 2 clove
Cucumber 2
Garlic Pepper 4 tsp
Olive Oil 4 tbsp
Cooked Penne Pasta 3 cup
Sun-dried Tomatoes 1 cup thinly sliced
Pitted Olives 1 cup
Artichoke Hearts 1 cup
Parmesan Cheese Flakes 1 cup
Olive Oil 1 cup
White Wine Vinegar 2 tbsp
Garlic Pepper 1/2 tsp
Mustard 2 tsp
Cornflour 6 tsp
Water 1 cup
Cream 1 cup
Shredded Basil 1 cup
Salt to taste

DIRECTIONS

1. Flatten the chicken slightly with a rolling pin.
2. Now place chicken in a bowl with lemon juice & garlic & cover with cling film and refrigerate for at least 2 hours. Cut the cucumber in half lengthwise and then cut in equal slices.
3. Then drain chicken and coat with the garlic pepper. Now heat oil in a pan cook the pieces of chicken for 5 minutes on either side or until lightly browned and then cooked.
4. Now remove from heat let it cool and then cut the chicken into cubes.
5. Now combine the pasta chicken pieces, cucumber slices, sun-dried tomatoes, olives and artichoke hearts in large seasoning bowl.
6. Pour the warm creamy basil dressing on top and toss to combine. Serve salad warm or cold sprinkled with parmesan cheese.
7. Combine oil, vinegar, garlic pepper and mustard in a medium pan.
8. Blend the cornflour with the water in a jug until smooth.
9. Add to the pan and cook over medium heat whisking constantly until it begins to boil and thicken then add the cream, basil, and salt and stir through and remove from the heat.

Prep Time: 15 Min

Cook Time: No Cooking

Source:

Chef Name

Chef Ruby Taj

Chef Ruby Taj is an expert chef of continental and Pakistani cuisine. Dasterkhwan with chef Ruby Taj is a good program that helps to provide some easy and tasty recipes. Ruby’s lemon cheesecake, Pakistani spicy biryani, prawns pulao, Baghare Baingan, curried egg salad and many other Pakistani cuisines are too delicious.