Classic Chicken Pasta Salad
with Cheesy Mustard Dressing | Serves 2
- Gluten(Wheat)
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Soy
- Eggs
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.
Ingredients
1 packet
fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 packet
chicken breast strips
1
tomato
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 bag
baby spinach leaves
1 sachet
Aussie Spice Blend
1 packet
Dijon mustard
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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!
