Pea and Chicken Pasta Recipe
This friendly, versatile dish combines store cupboard ingredients with vegetables and
leftover chicken for a delicious, award- winning recipe.
Serves: 4 People
Prep
Time: 15 minutes
Cook
Time: 20 minutes
Ingredients:
300g any shaped
pasta
300g leftover cooked chicken torn into small pieces
4 spring onions or half a red onion, thinly sliced Small bunch of fresh
basil roughly torn
(from garden)
4 plum tomatoes chopped
into rough quarters Handful fresh spinach (steamed)
200g leftover garden
peas (cooked)
For the dressing:
3 tablespoons mayonnaise
1 heaped teaspoon
wholegrain mustard 1 teaspoon
clear honey
Salt and pepper
to season
Step by step:
- Boil the pasta.
- Cool the pasta under cold running water once cooked.
- Steam the spinach until cooked.
- Drain well and squeeze out the water.
- Mix the mayonnaise, honey and mustard together in a large bowl (ready to take all the ingredients) and loosen with water so that it is the consistency of double cream.
- Add the pasta, chicken, onions, tomatoes, peas, spinach and basil to the dressing and mix everything together gently.
- Salt and pepper to season.
- Serve warm or cold, do not reheat
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