Monday, 23 June 2014

Creamy Chicken Pasta Salad


  • 200g dried wholemeal pasta shapes
  • 4 carrots, 8 spring onions and 1 red pepper
  • 150g whole baby sweetcorn
  • 200g sugar snap peas
  • 280g cooked chicken
  • 150g pot quark skimmed milk soft cheese
  • 1 level tsp English mustard
  • Juice and grated zest of 1 lemon
  • 2 tbsp freshly chopped chives
  • Salt and freshly ground black pepper
  • 150g pot fat free natural fromage frais
  • 4 tbsp freshly chopped parsley


  1. Cook the pasta according to the packet instructions, drain and set aside.
  2. Prepare the vegetables: cut the carrots into thin batons, thickly slice the spring onions, deseed the pepper and cut into thin strips and halve the baby sweetcorn. Place in a pan of boiling water with the sugar snap peas and cook for 4-5 minutes. Drain and add to the pasta.
  3. Cut the chicken into strips and add to the pasta. Place the remaining ingredients in a food processor and blend until smooth. Pour the sauce over the pasta, return to the pan and gently heat through. Adjust seasoning to taste and serve.
Tip: The pasta tastes just as good eaten cold from a lunchbox - just add a fork!


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