Mediterranean Inspired Pasta Salad

• 400g chicken breast, cut into large cubes
• 250g penne pasta
• 12 cherry tomatoes
• 6 sundried tomatoes
• 12 pitted black olives
• 100g roasted peppers from a jar
• 75g artichokes from a jar
• 400g of green/brown lentils (1 tin), drained and rinsed
• 50g parsley
• 1 lemon, juiced
• 3 tbsp extra virgin olive oil
• Chilli flakes to taste
• Salt to taste

Garnish

• A handful of golden sultanas
• Pistachios

• Put the chicken breast into a pan and cover it with water. Place on medium heat and allow to simmer for 15-20 minutes, until the chicken is cooked through. Turn the heat off and let the chicken cool.
• Boil the pasta and cook as per the packet instructions. Drain the pasta and put aside.
• Cut the cherry tomatoes into quarters. Roughly chop the sun-dried tomatoes, olives, roasted peppers and artichokes. Put the chopped vegetables into a large mixing bowl.
• Break the poached chicken into smaller pieces with your hands as and add it to the mixing bowl. Add the drained pasta and lentils.
• Add parsley, lemon juice, olive oil, sultanas, chilli flakes, and season with salt. Stir thoroughly and serve with a sprinkle of pistachios.