Chicken, feta and pea risoni salad

Ingredients (serves 4)

• olive oil cooking spray
• 4 (180g each) chicken breast fillets
• 1 1/2 cups dried risoni pasta
• 1 cup frozen baby peas
• 150g feta cheese, crumbled
• 3/4 cup chopped fresh mint leaves
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

Method

1. Spray a large frying pan with oil. Place over medium-high heat. Season chicken with salt and pepper. Cook for 4 to 5 minutes each side or until cooked through and browned. Transfer to a plate. Thinly slice.
2. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add peas to pan for last minute of cooking. Drain.
3. Place pasta, peas, feta, mint, olive oil, lemon juice and chicken in a large bowl. Season with salt and pepper. Toss to combine. Serve.

   Source

   Super Food Ideas – May 2008

   Super Food Ideas – May 2008, Page 22
   Recipe by Cathie Lonnie

   Nutritional information

   This information is per serve.

   Protein	Dietary Fibre
   55.40g	5.40g
   Fat Total	Energy
   21.50g	2594kJ
   Fat Saturated	Sodium
   8.30g	574mg
   Carbohydrate Total	Cholesterol
   47.60g	143.00mg
   Carbohydrate Sugars
   –