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Classic Chicken Pasta Salad

Classic Chicken Pasta Salad

with Cheesy Mustard Dressing | Serves 2

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Got 15 quick minutes to give this lunch idea a go? Whip up a pasta salad like no other, filled to the brim with mildly spiced chicken, a burst of sweetness from the tomato and a rich creamy dressing stirred through to bring it all together.

Allergens:GlutenEggsSulphitesMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

fusilli

(ContainsGlutenMay be presentSoy, Egg)

1 packet

chicken breast strips

1

tomato

1 packet

garlic aioli

(ContainsEggs)

1 bag

baby spinach leaves

1 sachet

Aussie spice blend

1 packet

Dijon mustard

(ContainsSulphites)

1 packet

grated Parmesan cheese

(ContainsMilk)

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
Instructionsarrow up iconarrow up icon
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1

Boil the kettle. Add the boiling water to a medium saucepan and return to the boil. Add the fusilli pasta to the boiling water and cook 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 drizzle of olive oil in a large frying pan over a medium-high heat. 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. Season with salt and pepper.

4

When you're ready to pack your lunch, stir the tomato, baby spinach leaves, spiced chicken and cheesy mustard dressing through the fusilli. Season to taste. Divide between two containers. Refrigerate.

TIP: This pasta salad is best enjoyed cooled!