Warm Shredded Chicken Pasta Salad
with Tomatoes, Baby Greens & Grana Padano
Cooking time
20 minutes
Servings
4
Calories
700 /serving
Summer’s here, school’s out, and there are lots of fun evenings ahead. Get into the groove with a meal-size pasta salad that’s suited to the season. Juicy chunks of tomatoes and baby greens mingle with spirals of fusilli cooked to al dente. It’s got sustenance galore from loads of shredded chicken breast meat and grated Grana Padano cheese. Put a final shine on suppertime with a boosted version of our Sweet Cider vinaigrette.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 240g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 3 Tomatoes
- 90ml Sweet Cider vinaigrette
- 450g Fusilli
- 25g Grana Padano (contains rennet)
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Salt & pepper (S&P)
Medium pan
Oil
Strainer
Total Fat
18 g
Saturated Fat
4 g
Sodium
610 mg
Total Carb
100 g
Sugars
12 g
Protein
39 g
Fibre
7 g
Preparation
Cook & shred the chicken
Bring a medium pot of salted water to a boil. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a bowl. Using two forks, shred the chicken.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking. Keep warm.
Mise en place
Meanwhile, medium-dice the tomatoes.
Make the pasta salad
In a large bowl, combine the pasta, chicken, tomatoes, baby greens, garlic, vinaigrette, ½ the cheese, the remaining spices and S&P.
Plate your dish
Divide the pasta salad between your bowls. Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
