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CHICKEN AND PASTA SALAD

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

7.69 g

Sodium (mg)

241.69 mg

Vitamin A (IU)

812.4 IU

Saturated Fat (g)

284.33 g

Energy (kcal)

18239.84 kcal

Fat (g)

2049.61 g

Trans Fat (g)

0.1 g

Salt (g)

0.6 g

Calcium (mg)

57.18 mg

Monounsaturated Fat (g)

1492.22 g

Cholesterol (mg)

64.04 mg

Iron (mg)

12.99 mg

Vitamin C (mg)

30.74 mg

Fibre (g)

1.64 g

Sugars (g)

4.45 g

Protein (g)

21.78 g

Potassium (mg)

382.28 mg

Total

46.14 g

1450.17 mg

4874.37 IU

1705.95 g

109439.02 kcal

12297.64 g

0.6 g

3.62 g

343.11 mg

8953.31 g

384.23 mg

77.94 mg

184.42 mg

9.84 g

26.72 g

130.67 g

2293.67 mg

  • 1 red pepper (deseeded and sliced)
  • 1 red onion (thinly sliced)
  • 3 tbsp olive oil 300 g penne or fusilli pasta
  • 4 chicken breast
  • 1/2 Knorr Chicken Stock Cube
  • 2 tbsp fresh chopped thyme and oregano
  • pinch of 1 tsp fried chilli flakes
  • 2 garlic clove (finely minced or chopped)
  • 150 g packed cherry tomatoes (cut in halves)
  • A handful of fresh rocket leaves
  • 1 Mix the onions and peppers with 1 tbsp olive oil and roast for 20 minutes at 200°C. (Alternatively, sauté mixture in a pan for 15-20 minutes while stirring occasionally.)
  • 2 Cook pasta al dente following packet instructions. Drain and put aside.
  • 3 Make a paste from KNORR CHICKEN CUBE, remaining olive oil, herbs, chilli and garlic. Rub the chicken all over with paste.
  • 4 Heat the grill or griddle pan. Barbecue or cook chicken for 5 minutes on each side. Cool the chicken so it becomes possible to handle. Slice the meat.
  • 5 In a bowl mix together pasta, onions and peppers, chicken, cherry tomatoes and rocket leaves. Finish with vinaigrette dressing.
  • 6 Serve warm or cold.