Retro Chicken Cocktail Pasta Salad
with Marie Rose Dressing
Calories
:
682 kcalProtein
:
49.9g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Wheat
- Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
1
Cucumber
1
Hot Sauce
1 packet
Tomato Relish
330 g
Chicken Breast
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten.)
1
Gourmet Leaf Mix
Not included in your delivery
1 drizzle
olive oil
2 tbs
Mayonnaise
(Contains: Eggs;)
1 drizzle
white wine vinegar
Utensils
•Saucepan
•Large Frying Pan
Cooking Steps
1
- Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt.
- Add penne to the boiling water and cook, until ‘al dente’, 12 minutes.
- Drain penne, then return to saucepan. Drizzle with olive oil and allow to cool slightly.
2
- Meanwhile, roughly chop cucumber.
- In a small bowl, combine hot sauce, tomato relish and the mayonnaise. Set aside.
3
- While the pasta is cooling, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
- In the last minute, add paprika spice blend, turning to coat. Season with salt and pepper.
TIP: The chicken is cooked when it is no longer pink inside.
4
- Slice chicken.
- In a large bowl, combine cooled penne, gourmet leaf mix, cucumber, a drizzle of olive oil and vinegar. Season to taste.
- Divide pasta salad between bowls.
- Top with chicken and drizzle over Marie Rose dressing to serve. Enjoy!
