You will need
½ cooked rotisserie chicken
150 g pasta shells
Ina Paarman’s Garlic & Herb Seasoning
Ina Paarman’s Creamy Herb Dressing
125 g streaky bacon, cut into 3 cm lengths
1 T (15 ml) olive oil
½ cup (125 ml) kalamata olives
shaved parmesan or grated cheddar cheese
rocket
Method
Skin the chicken and slice the skin into strips. Keep aside.
Strip the meat from the bone in long thin strips.
Boil the pasta according to pack instructions.
Drain the pasta and season with 1 t (5 ml) Garlic & Herb Seasoning.
Toss with Herb Dressing and keep aside.
Pan-fry the bacon in a little olive oil until nearly crisp.
Add the strips of chicken skin and cook until crispy.
To Assemble
Toss the chicken strips with the dressed pasta, bacon and olives. Layer with rocket into a serving bowl.
Add shavings of Parmesan cheese.
Drizzle with Herb Dressing just before serving.
