Warm chicken, pumpkin and fetta pasta salad

Name: Warm chicken, pumpkin and fetta pasta salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 500g butternut pumpkin, peeled and seeded, thinly sliced; 1 tbsp olive oil; 1 large barbecue chicken; 600g penne rigate; 200g roughly crumbled Greek fetta; 75g baby rocket; 2 tbsp lemon juice; 1/3 cup (80ml) olive oil, extra

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 6

Cost: $3.82 /serving

Author : Kate Murdoch

budget friendly bake rocket

Warm chicken, pumpkin and fetta pasta salad

Ingredients

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500 grams butternut pumpkin, peeled and seeded, thinly sliced1 tbsp olive oil1 large barbecue chicken600 grams penne rigate200 grams roughly crumbled Greek fetta75 grams baby rocket2 tbsp lemon juice1/3 cup (80 milliliters) olive oil, extra

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Instructions

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Step 1

Preheat oven to 200°C. Place pumpkin, oil, salt and cracked black pepper in a large bowl and toss to combine. Transfer to a large baking tray lined with non-stick baking paper and cook for 15-20 minutes or until tender and lightly golden. Remove and set aside.

Step 2

Meanwhile, remove the meat from the chicken (you should have around 400g meat). Cover and set aside.

Step 3

Cook the penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to pan. Add the chicken, fetta and rocket.

Step 4

Whisk together the lemon juice, extra olive oil, salt and cracked black pepper and add to the pasta, tossing to coat evenly. Transfer to a serving bowl and top with pumpkin. Serve immediately or see note below.