Chicken Pasta Salad

Serve with salad for a perfect lunch on a sunny day

2
5
15
Equipment: 
  • Bowl
  • Stirring spoon
  • Chopping board
  • Sharp knife
  • Airtight container
Ingredients: 
  • 240g cooked pasta (100g dried pasta)
  • 100g cooked chicken
  • 40g tinned sweetcorn
  • ½ red pepper
  • 40g peas
  • 80g low fat natural yoghurt
  • Black pepper to season
Simple steps: 
  1. Cook the pasta and peas following the packet instructions.
  2. Chop the red pepper into small pieces.
  3. Carefully mix all the ingredients together in a bowl, making sure the pasta doesn’t get crushed or broken up.
  4. Pack into an airtight container and refrigerate until required.
Calories: 
287
Protein: 
24g
Fat: 
3.6g
Saturated fat: 
1g
Carbohydrates: 
38.8g
Sugars: 
5.9g
Salt: 
87mg
Dietary fibre: 
2.1g
Allergen information: 
Gluten
Milk
Wheat
Whole wheat