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Chicken Pasta Salad & Cheesy Mustard Dressing

Chicken Pasta Salad & Cheesy Mustard Dressing

Quick Prep | Ready in 15 | Serves 2

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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.

Allergens:GlutenEggsSulphitesMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time20 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3757 kJ
Fat41.3 g
of which saturates8 g
Carbohydrate80.6 g
of which sugars9.9 g
Protein48.3 g
Sodium1250 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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!