A quick and simple recipe for Chicken Pasta – great for work and school lunches
2 Chicken Breast, with skin and bone
3 Cups Fusilli Pasta
½ Red Pepper
½ Green Pepper
½ Yellow Pepper
1 Punnet of small cocktail tomatoes
1 Tin Sweetcorn
1 Tablespoon French/Italian dressing
1 Cup Mayo
Salt & pepper
Chicken spice seasoning
Preheat the oven to 180°. Wash and season the chicken pieces with chicken spice and salt and pepper. Place in the oven and roast the chicken pieces for 30 – 45 minutes or until the chicken is cooked.
In a pot, fill with water and add a bit of salt. Bring to the boil and add in the 3 cups of pasta. Cook to time the packet instructions give.
Once the chicken is cooked, set aside to cool down.
Once the pasta is cooked, drain out the water, rinse under cold water in a colander for a minute. Once the pasta is drained, place in a bowl.
Chop up the peppers and slice up the baby tomatoes. Open the sweetcorn tin and mix in with the pasta, along with the peppers and tomatoes.
Add the Italian/French dressing and mayo to the pasta and mix in. (Mix the mayo in gradually, as you might not need it all or might need more).
Once the chicken has cooled down, chop up the chicken fillets (with the skin, discard the bone) and add in the pasta dish. Mix well.
Top with fresh parsley and refrigerate.
Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.