Summary

Ingredients

• 250 g pasta, (Farfalle)
• 200 g chicken breast
• 200 g cocktail tomatoes
• 1 bunch rocket
• 100 g Genovese pesto
• some olive oil
• a bit salt
• Pepper from the grinder

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Instructions

1. Cook the pasta in plenty of salted water until al dente, drain and transfer to a bowl. Pour a little olive oil over the pasta and stir in to prevent the pasta from sticking.
2. Fry the chicken breast in a pan with oil, season with salt and pepper. Remove from the pan, let cool and cut into cubes.
3. Wash and quarter the tomatoes. Wash the rocket and cut into small pieces.
4. Put all ingredients in a bowl, pour pesto Genovese and a little oil on top and mix everything well.
5. Let the salad soak in the fridge for 1 hour. Season again with salt and pepper before serving.