Pasta Salad with spiedini 40 minutes - 4 servings

Instructions

1. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
2. Heat oil in a small non stock pan and gently fry the diced chicken.
3. Thread alternatively tomatoes, mozzarella and chicken on to wooden or metal skewers.
4. Make sure the skewers are tightly packed. Toss with the pesto. Drain the pasta well and refresh under running cold water. Transfer to a large serving bowl and stir through the whole jar of Saclà Pesto alla Genovese, the remaining cherry tomatoes previously halved and the cooked vegetables. Season well with plenty of ground black pepper and serve immediately accompanied by the skewers.