Chicken Pasta Salad & Cheesy Mustard Dressing
Quick Prep | Ready in 15 | Serves 2
Got fifteen quick minutes to give this lunch idea a go? Whip up a pasta salad like no other, filled to the brim with mildly spiced chunks of chicken, a burst of sweetness from the fresh tomato and a rich creamy dressing stirred through to bring it all together.
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 2 people
/ serving 2 people
1 packet
fusilli pasta
(ContainsGlutenMay be presentEgg, Soy)1 packet
chicken breast strips
1 sachet
Aussie spice blend
1
tomato
1 packet
garlic aioli
(ContainsEggs)1 packet
Dijon mustard
(ContainsSulphites)1 packet
grated Parmesan cheese
(ContainsMilk)1 bag
baby spinach leaves
Not included in your delivery
olive oil
Boil the kettle. Add the boiling water to a medium saucepan. Cook the fusilli pasta in the boiling water until ‘al dente’, 11 minutes. Drain and return to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken breast strips and Aussie spice blend, turning occasionally, until browned and cooked through, 4-6 minutes.
While the chicken is cooking, roughly chop the tomato. In a small bowl, combine the garlic aioli, Dijon mustard and grated Parmesan cheese, then season with salt and pepper.
When you're ready to pack your lunch, roughly chop the classic spiced chicken. Stir the tomato, baby spinach leaves, chicken and cheesy mustard dressing through the fusilli. Season to taste. Divide between two containers. Refrigerate. TIP: This pasta salad is best enjoyed cooled!