Serves: 2
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients

• 350g Barilla Farfalle, cooked per pack instructions
• 1/4 cup Sun-dried tomatoes
• 10 Basil leaves
• 1/2 cup Extra virgin olive oil
• As much roast chicken as is left over, you will need at least a 1/2 cup, shredded
• 160g Green beans, cooked
• 4 Ripe tomatoes, cut into quarters
• 1 cup Flat leaf parsley leaves
• 1/2 cup Pitted black Italian olives
• 1 bunch Rocket, picked & washed
• Salt & freshly ground black pepper

Method

• In a food processor, blend the sun-dried tomatoes, basil leaves, olive oil & the red or white wine vinegar to form a dressing & season with salt & freshly ground black pepper.
• Toss the Barilla Farfalle with the shredded chicken, green beans, tomatoes, parsley & olives.
• Lightly dress the salad & season with a little salt & freshly ground black pepper.
• Arrange the rocket on a platter & serve the Farfalle salad on top. Enjoy!