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.
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Servings: 2 Servings
Calories: 947kcal
Ingredients
- 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
Instructions
- 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.
- Serves 2
Nutrition
Calories: 947kcal | Carbohydrates: 93g | Protein: 20g | Fat: 55g | Saturated Fat: 7g | Sodium: 15mg | Potassium: 555mg | Fiber: 9g | Sugar: 9g | Vitamin A: 765IU | Vitamin C: 54.5mg | Calcium: 64mg | Iron: 3.3mg
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