You will need:
2 George Foreman chargrill chicken fillets, 200g angel hair or linguine pasta, ½ onion (peeled & sliced), 4 mushrooms (sliced), 1stick celery (thinly sliced), 1 small carrot (grated), 2 tomatoes (sliced), handful of black olives (optional), 2 tbsp red pesto (or traditional green basil pesto is preferred)
To make:
Place the chargrill chicken on the grill & cook for 8 – 10 minutes until Cooked. Shred or slice & set aside. While the chicken is cooking cook the pasta in boiling water for around 6 – 7 minutes & drain. Place all the vegetables & olives on the grill & cook for around 4 – 5 minutes until softened. Take a large bowl, mix the pasta with the grilled vegetables & olives, shredded chicken & stir in the red pesto combining well. Serve immediately with a green salad.
