Salsa verde is one of those sauces that makes everything taste more alive. It's cold, sharp, herby, and punchy — the opposite of a cream sauce in every way. Paired with simply fried chicken and farfalle, it turns a handful of ingredients into something that feels considerably more considered than the effort involved.
This chicken, salsa verde and farfalle recipe takes about 20 minutes. The salsa verde is the work – and even that is just chopping and combining. No cooking required.
Fresh, punchy, and ready in 20 minutes — Casa Adora
A note on salsa verde
The Italian version of salsa verde is built on parsley, capers, garlic, and lemon. This one adds rocket and coriander for extra freshness and a bird's eye chilli for a quiet heat underneath. It's a flexible sauce – you can adjust the chilli, lean harder on the lemon, or swap the coriander for basil if that's what you have. The reserved pasta water at the end loosens everything and helps it coat the farfalle properly.
Chicken, Salsa Verde and Pasta Farfalle
Serves: 2 Time: 20 minutes
Ingredients
- 200g dried farfalle (or pasta of your choice)
- 1 tbsp olive oil
- 250g skinless chicken breast, thinly sliced
For the salsa verde:
- A bunch of rocket, chopped
- A bunch of fresh flat-leaf parsley, chopped
- A bunch of fresh coriander, chopped
- 1 tbsp drained baby capers, roughly chopped
- 1 garlic clove, crushed and finely chopped
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 bird's eye chilli, deseeded and thinly sliced
- A good glug of extra-virgin olive oil
- Sea salt and black pepper
Method
- Combine all the salsa verde ingredients in a bowl with a good glug of extra-virgin olive oil. Season to taste and set aside.
- Cook the farfalle in salted boiling water according to packet instructions. Before draining, reserve a little of the cooking water.
- Meanwhile, fry the chicken in olive oil over medium heat, stirring frequently, until cooked through.
- Return the drained pasta to the pot. Add the chicken, salsa verde, and a splash of the reserved cooking water. Toss well to combine and serve immediately.
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Wonky photos, proper food, genuine adventures — The Flexible Chef
