Chicken Pesto Pasta Salad

Great for a main and even better for lunch the next day.

Not the best photo, I was too excited to get in and eat it!

Serves 4

3 skinless chicken breasts

4 bay leaves

3 spring onion

200g Gluten-free pasta, macaroni/penne/bow ties as desired, cooked

3 tomatoes, diced*

2 capsicums, any colour

Large handful baby spinach

½ cup walnuts

50g parmesan, to serve

Basil Walnut Pesto

1 cup basil leaves

½ cup walnuts

¼ cup fresh parsley

60ml garlic oil

1 lemon, zested and juiced

3 spring onions

2 anchovies

Put 4 cups water, bay leaves, spring onions and salt in a pot, cover and bring to the boil, then reduce to a simmer for 10-15 minutes. Remove from heat, gently drop chicken breasts in, then cover and let sit for 45 minutes.

After this time, check if they are cooked and if not, return to the stock for another 5-10 minutes. Heat the stock to a simmer over the stove if necessary. Once cooked, remove chicken from water and set aside.  Once cooled, cut into bite-sized pieces.

Preheat oven grill. Cut capsicums into 4 or 5 large, flat slices. Remove seeds and membrane and place on a lined baking tray. Place under the grill for 10-15 mins or until the skins have blackened. Remove capsicum from oven and transfer to a ziplock bag and seal. Leave to cool. Remove capsicums from bag, peel off skin and discard. Cut flesh into strips.

For the pesto, combine all ingredients in a food processor and blend. Season to taste.

In a large bowl, combine all the ingredients except for the parmesan. Serve on plates or in bowls topped with parmesan.

* I used kumato, which are a softer, less tart tomato because they are amazingly delicious.