Marinated Pasta Salad with Chicken & Mozzarella

Ingredients

• 9 oz (250 g) chicken breast
• 6 1/2 oz (190 g) whole grain pasta
• 3 tbsp (45 ml) olive oil
• 1 tsp (2 g) black pepper
• 3 cups (440 g) cherry tomatoes
• 6 cups (180 g) baby spinach
• 1/2 cup (120 ml) lemon juice
• 1 1/4 cups (150 g) mozzarella
• 2 cups (60 g) chopped fresh parsley
• 1/4 cup (40 g) Kalamata olives, sliced
• 1/4 cup (32 g) pumpkin seeds, toasted

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Method

1. Poach the chicken in simmering water 12 minutes, until it reads 165°F (74°C), then shred it. Cook the pasta in unsalted water until al dente, then drain it and toss it at once with the oil and pepper.
2. Halve the tomatoes and wilt the spinach for a minute in the hot pasta pan. Fold them through with the chicken and the lemon juice and leave the bowl 20 minutes.
3. Tear the mozzarella over, fold the parsley and olives through and scatter the pumpkin seeds on top.