Zingy Lemon Chicken Pasta Salad
Zingy lemon pasta tossed with fresh garden peas, toasted almonds and shredded chicken for a speedy weeknight meal. Have the leftovers as the perfect desk lunch.
Servings 2 Servings
- 200 g dried bowtie pasta
- 1 shredded chicken breast
- 200 g frozen peas thawed
- bunch of tarragon
- bunch of parsley
- bunch of mint
- For the dressing
- 100 ml olive oil
- 75 ml lemon juice
- 15 grams toasted flaked almonds
Boil the pasta in salted water, according to the package instructions.
While it’s cooking toast the almonds in a dry skillet over a medium heat.
Mix the ingredients for the dressing together and whisk.
Once the pasta is cooked, drain and run under cold water to cool off.
Toss all the ingredients together in a bowl.