Ingredients
8 oz pasta (penne or fusilli)
2 cups cubed fresh melon (cantaloupe or honeydew)
8 oz halal chicken slices (or vegan crumbled alternative)
1/4 cup olive oil
2 tbsp lemon juice
Salt and pepper to taste
4 fresh basil leaves, torn
1 small shallot, thinly sliced (optional)
Instructions
Cook pasta as per package instructions until al dente. Drain and rinse with cold water
In a skillet, heat 1 tbsp olive oil over medium heat. Add halal chicken slices (or substitute) and cook until crispy, about 4-5 minutes
Toss cooked pasta, melon cubes, and torn basil in a large bowl
In a small bowl, whisk 1/4 cup olive oil, lemon juice, shallot (if using), and salt/pepper
Fold crispy chicken, dressing, and additional basil into the pasta mixture
Adjust seasoning, serve chilled or at room temperature
Notes
Use thin halal chicken slices (like bresaola-style) or replace with pan-fried chickpeas/tofu for a meat-free option
Prosciutto’s saltiness is approximated using shallot and a pinch of soy sauce (omit for stricter halal)
Nutrition estimates assume air-charged chicken substitution
Stir in arugula for extra freshness
- Prep Time: 15
- Cook Time: 10
- Category: Lean Chicken
- Method: Pan-frying, Toss
- Cuisine: Italian-inspired
- Diet: Halal (pork-free)
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 420
- Sugar: 8g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg