Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1 cup risoni
- 120grams green beans, ends trimmed, halved
- 1 1/2 cups Birds Eye Australian garden peas
- 500grams lemon-pepper chicken breast steaks
- 120grams baby spinach leaves
- 2 spring onions, thinly sliced
- 1/2 bunch continental parsley, leaves picked
- 1 lemon, juiced
- 2 cloves garlic, crushed
- 1tablespoons seeded mustard
- 5milliliter extra virgin olive oil cooking spray
- 2teaspoons extra virgin olive oil
Description
Impress loved ones with this speedy chicken pasta salad that is on the table in 25 minutes. Tossed in a lemon-pepper sauce, this dish is refreshing, filling and delicious.
Method
Step 1 of 4
Cook risoni in a large saucepan of boiling water for 12 minutes or until al dente, adding beans and peas during the last 3 minutes of cooking. Drain, then refresh under cold water. Transfer to a large bowl.
Step 2 of 4
Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray chicken with oil. Add to pan and cook for 4 minutes each side or until browned and cooked through. Remove from heat. Cover with foil. Rest for 5 minutes, then coarsely chop.
Step 3 of 4
Add chicken, spinach, parsley and onion to the risoni mixture and toss to combine.
Step 4 of 4
Whisk juice, oil, garlic and mustard in a jug. Add to the risoni mixture, then toss to combine. Serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.