italian-style chicken pasta salad

This is so good! Great for a dinner party.

350g chicken breast fillets
¼ cup lemon juice
1 clove garlic, crushed
100g thinly sliced prosciutto
1 Lebanese cucumber
2 tablespoons seasoned pepper
2 tablespoons olive oil
1 ½ cups penne pasta, cooked
½ cup thinly sliced sun dried tomatoes
½ cup pitted black olives, halved
½ cup halved bottled artichoke hearts
½ cup parmesan cheese flakes

Creamy Basil Dressing

1/3 cup olive oil
1 tablespoon white wine vinegar
¼ teaspoon seasoned pepper
1 teaspoon Dijon mustard
3 teaspoons cornflour
1/3 cup water
2/3 cup cream
1/3 cup shredded fresh basil
Salt, to taste

Remove excess fat and sinew from chicken. Flatten slightly with a mallet or rolling pin.

Place chicken in medium bowl with combined lemon juice and garlic. Cover with plastic wrap and refrigerate for at least 3 hours or overnight, turning occasionally.

Cut prosciutto into thin strips. Cut cucumber in half lengthwise, then cut each half into slices.

Drain chicken and coat in seasoned pepper. Heat oil in large heavy based frying pan. Cook the chicken for four minutes on each side, or until lightly browned and cooked through. Remove from heat. Cool and cut into 2 cm pieces.

Combine pasta, chicken pieces, cucumber slices, prosciutto, sundried tomatoes and artichoke hearts in a large serving bowl. Pour warm creamy basil dressing over and toss gently to combine.. Serve salad warm or cold, sprinkled with parmesan flakes.

Creamy Basil Dressing

Combine oil, vinegar, seasoned pepper and mustard in a medium pan. Blend cornflour with water in a small bowl or jug until smooth. Add to pan. Whisk over medium heat for 2 minutes or until sauce boils or thickens. Add cream, basil and salt. Stir until heated through.