Chicken Salad with Pesto and Homemade Breadsticks

Ingredients

• 100 g sun-dried tomatoes in oil
• ½ pack pizza dough
• 50 g lentil or pea penne
• 200 g chicken breast
• ½ x red onion
• ½ pack spinach

Method

1. For this dinner we'll be using the rest of the pesto made earlier in the weekly menu.
2. Start making the breadsticks by mashing the sundried tomatoes in oil with an immersion blender until a paste-like consistency. Next, spread the paste our across the store-bought pizza dough. Fold half of the pizza over the other side. Slice the folded dough into 5 cm wide strips.
3. Twist the strips and place on a baking tray lined with parchment paper. Bake according to the instructions on the pizza dough package.
4. Boil the lentil pasta in salted water.
5. Slice and fry the chicken fillet in a pan until properly cooked. Season with salt and pepper.
6. Slice the red onion.
7. Combine pasta, chicken, red onion, spinach and leftover pesto in a bowl. Serve with warm breadsticks.