Chicken, Feta and Pea Risoni Salad

By Pilly

Ingredients

• olive oil cooking spray
• 4 (180g each) chicken breast fillets
• 1 1/2 cups dried risoni pasta
• 1 cup frozen baby peas
• 150 g feta cheese, crumbled
• 3/4 cup chopped fresh mint leaves
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

Preparation

Step 1

Spray a large frying pan with oil. Place over medium-high heat. Season chicken with salt and pepper. Cook for 4 to 5 minutes each side or until cooked through and browned. Transfer to a plate. Thinly slice.

Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add peas to pan for last minute of cooking. Drain.

Place pasta, peas, feta, mint, olive oil, lemon juice and chicken in a large bowl. Season with salt and pepper. Toss to combine. Serve.