About this Chicken Pasta
This is a healthy fuss free pasta that comes with a zesty dressing packed with flavour. Its very easy to adapt by using whatever seasonal vegs in your fridge, like red or green capsicum (bell peppers), celery, carrots or blanched green beans.
What goes in the Chicken Pasta?
Pasta – we used penne but you can also use casarecce, fusilli or farfalle as an alternative.
Chicken breast – chicken breast is a low-fat, high protein food, but can be replaced by rotisserie chicken for a quick alternative.
Lime juice – for a little zing!
Cherry tomato – these sweet and juicy tomatoes are packed with antioxidants and your heart will thank you for it.
Avocado – avos are packed with healthy fats, adding more heart happiness.
Lebanese cucumber – adds crunch and freshness.
Baby spinach leave – this little superfood is tender and loaded with goodness.
Basil and Flat leaf parsley leaves – we love cooking with fresh herbs, they are packed with flavour and nutrients.
What goes in the zingy Dijon dressing?
Cider vinegar – the sweet tanginess balances the flavours in the dressing.
Dijon mustard and honey – honey and mustard are a match made in heaven.
Garlic – not the same without garlic. Get a tip here to take the raw taste out
Extra virgin olive oil – add a depth of flavour.
Salt and pepper – to taste.
Pasta – Cook pasta in a large saucepan of boiling salted water until al dente. Rinse under cold water and drain well.
Chicken – Heat oil in frying pan over medium heat and cook chicken for 5-6 minutes or until cooked through. Pour over lime juice and set aside to cool for 5-10 minutes.
Dressing – Combine dressing ingredients and seasonings.
Assembling – Place the pasta, cooked chicken, tomato, avocado, cucumber, spinach, basil and parsley on a serving platter and toss lightly. Pour over salad and toss to combine. Serve immediately.
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Chicken and Avocado Pasta Salad
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 300g Penne pasta
- 2 tablespoons Olive oil
- 600g Chicken breast strips
- 2 Limes juiced
- 1 punnet Cherry tomato, halved
- 1 Avocado, diced
- 2 Lebanese cucumber, halved and sliced
- 140g Baby spinach leave – this little superfood is tender and loaded with goodness.
- 1/2 cup Basil leaves, shredded
- 1/2 cup Flat leaf parsley, leaves picked
- 1/4 cup Cider vinegar
Dressing
- 2 teaspoons Dijon mustard
- 2 teaspoons Honey
- 2 cloves of Garlic, cruxshed
- 1/2 cup Extra virgin olive oil.
- Salt and pepper, to taste.
Instructions
- Pasta – Cook pasta in a large saucepan of boiling salted water until al dente. Rinse under cold water and drain well.
- Chicken – Heat oil in frying pan over medium heat and cook chicken for 5-6 minutes or until cooked through. Pour over lime juice and set aside to cool for 5-10 minutes.
- Dressing – Combine dressing ingredients and seasonings.
- Assembling – Place the pasta, cooked chicken, tomato, avocado, cucumber, spinach, basil and parsley on a serving platter and toss lightly. Pour over salad and toss to combine. Serve immediately.
- Prep Time: 20
- Cook Time: 10
- Category: Chicken
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