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:
  1. Boil the pasta.
  2. Cool the pasta under cold running water once cooked.
  3. Steam the spinach until cooked.
  4. Drain well and squeeze out the water.
  5. 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.
  6. Add the pasta, chicken, onions, tomatoes, peas, spinach and basil to the dressing and mix everything together gently.
  7. Salt and pepper to season.
  8. Serve warm or cold, do not reheat
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