Warm chicken and mushroom pasta salad recipe
This pasta salad makes for a delicious supper and taste better the next day as a cold salad for lunch! The delicate and musty saffron gives the dish an extra depth of flavour and is paired nicely with shredded pieces of chicken, button mushrooms and crisp runner beans.
See method- Serves 4
- 20mins to prepare and 15mins to cook
- 546 calories / serving
Ingredients
- 300g shredded roast chicken
- 300g penne pasta
- 100g button mushrooms, quartered
- 100g sliced runner beans
- 2tbsp fresh chopped chives
- 2 tbsp olive oil
For the saffron vinaigrette
- 2tbsp red wine vinegar
- 1/2tsp saffron threads
- 1 medium garlic clove, bruised
- 1/2tsp salt
- 1tbsp lemon juice
- 1tsp Dijon mustard
- 2 tbsp olive oil
- 100ml single cream
- pinch of sugar
Each serving contains
- Energy
- 2300kJ 546.0kcal
- Fat
- 21g
- Saturates
- 6g
- Salt
- 0.4g
- Sugars
- 8g
of the Reference intake
Carbohydrate 63.5gProtein 30.5gFibre 4.9g
Method
- In a large pan of salted water, cook the Casarecce pasta according to the packets instructions. 4 minutes before the end of cooking time add the beans. Drain, toss in 1 tbsp of the olive oil, cover and set aside to keep warm.
- To make the dressing, add the vinegar, garlic and saffron to a small saucepan. Over gentle heat bring just to a simmer. Discard the garlic clove, add the cream, remove from heat immediately and set aside to cool slightly.
- In a large frying pan heat the oil and sauté the mushrooms until soft, add to the pasta along with the chicken.
- Whisk the lemon juice, mustard and olive oil into the saffron cream. Pour over the pasta. Gently mix together all the ingredients, making sure everything is thoroughly coated, season and serve.
- See more Pasta recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
