La Vera chicken

Name: La Vera chicken
Cook time: 25 min
Yield: 4

with lemon dressed pasta pearls, capsicum, spinach and broccoli

Ready in around 25 mins

RECIPE FACT:

La Vera is situated in western Spain. This area is known for its production of paprika.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Bring a large pot of salted water to the boil over a high heat.
1. TO PREPARE AND COOK THE PASTA PEARLS AND VEGGIES:

Add the pasta pearls to the pot of boiling water. Bring back to the boil then reduce to a simmer and cook for 14 mins. Cut the broccoli into small bite size florets then cut the roasted capsicum in to 1 cm cubes. When the pasta pearls have cooked for 14 mins add the broccoli and cook for another 2 mins then drain well into a sieve. Place in a salad bowl and mix through the baby spinach.
2. TO FINISH THE PASTA PEARLS AND VEGGIES:

Roughly chop the Italian parsley. Add the lemon dressing, diced capsicum and chopped parsley to the pasta pearls and broccoli. Season with salt and pepper and combine with a spoon. Set aside until serving.
3. TO COOK THE CHICKEN:

Remove the diced free-range chicken breasts from their packaging and pat dry with a paper towel. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot add the chicken and cook for 3-4 mins then pour over the La Vera sauce and cook for another 2-3 mins.
TO SERVE:

Spoon pasta pearls and veggies onto plates. Top with chicken pieces, La Vera sauce then crumble over feta and sprinkle with toasted almonds.