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Ingredients for 8:
- 1 lemon pepper rotisserie chicken, meat pulled from carcass and shredded/chopped as you like.
- 8 oz. cooked penne pasta (or similar)
- 3 ½ oz. thinly sliced prosciutto, in strips
- 1 Lebanese or English cucumber, peeled and sliced
- ½ cup thinly sliced sun-dried tomatoes
- ½ cup pitted black olives, halved
- ½ cup bottled artichoke hearts, halved
- ½ cup Parmesan shavings
- Dressing:
- 1/3 cup ULIVA Extra Virgin Olive Oil
- 1 T REALE White Balsamic Vinegar 4 year old
- ¼ tsp. pepper
- 1 tsp. Dijon Mustard
- 1 cup shredded fresh basil leaves.
Instructions:
Prepare the chicken.
Cook the pasta. Drain and let cool.
Make the dressing.
Combine the chicken and pasta and add all the other ingredients, except the Parmesan, in a large serving bowl. Pour the dressing over and toss gently to combine. Sprinkle with the Parmesan.
