Ingredients
100g pasta (fusili or farfalle)
1 chicken breast
Small tin (200g) sweetcorn, no added sugar, drained
1 yellow or orange pepper, diced
Handful of mushrooms, sliced For the dressing
3 tablespoons half fat Crème fraiche
1/2 tablespoon Dijon mustard
1/2 tablespoon lemon juice (optional)
Small handful fresh coriander, finely chopped
Freshly ground black pepper, to taste |
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Method 1) Heat the grill to hot.
2) Grill the chicken breast for 6-8 minutes on each side or until cooked through. Leave to cool then slice or tear into pieces.
3) Meanwhile cook the pasta in a pan of boiling water until al dente. Drain and then run under a cold tap to cool the pasta and set aside.
4) To make the dressing, simply mix the dressing ingredients together.
5) Place the all the salad ingredients in a bowl, combine with the dressing ingredients and serve. Back |
