Chicken, feta and pea risoni salad

Method

• 1
  Spray a large frying pan with oil. Place over medium-high heat. Season chicken with salt and pepper. Cook for 4 to 5 minutes each side or until cooked through and browned. Transfer to a plate. Thinly slice.
• 2
  Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add peas to pan for last minute of cooking. Drain.
• 3
  Place pasta, peas, feta, mint, olive oil, lemon juice and chicken in a large bowl. Season with salt and pepper. Toss to combine. Serve.