Creamy Chicken Pasta Salad

Ingredients

• 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

Method

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!

SYN FREE