This quick and easy pasta dish from Taste makes Monday night's dinner a breeze.
Ingredients (serves 4)
375g dried penne pasta
6 slices prosciutto
1/2 large barbecued chicken, skin removed, shredded (see notes)
150g semi-dried tomatoes, chopped
1/2 cup pitted black olives, chopped
50g finely grated parmesan cheese
1/4 cup Lupi extra-virgin olive oil
2 tablespoons lemon juice
1/3 cup finely chopped fresh basil leaves
basil leaves, to serve
1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain and return to saucepan.
2. Preheat grill on high. Grill prosciutto for 2 to 3 minutes each side or until golden and crisp. Set aside to cool. Break into pieces.
3. Add chicken, prosciutto, tomatoes, olives and parmesan to pasta. Toss to combine.
4. Combine oil, lemon juice, chopped basil and salt and pepper in a jug. Add to pasta mixture. Toss to combine. Serve topped with basil leaves.
You will need 1 1/2 cups shredded chicken for this recipe.