Herby Chicken Pasta Fredda
with Bocconcini and Lemon Dressing- Wheat
- Milk
- Sulphites
Wow Mom with your kitchen skills this Mother's Day with our Herby Chicken Pasta Fredda! This dish is packed with fresh flavour and ready within 20 minutes to make sure the festivities go uninterrupted. After all, what's better than a carefree Mother's Day lunch?
Ingredients
340 g
Chicken Breast Tenders
1 tbsp
Italian Seasoning
170 g
Penne
(Contains: Wheat)
100 g
Bocconcini Cheese
(Contains: Milk)
2 unit
Lemon
113 g
Baby Tomatoes
132 g
Cucumber
56 g
Red Onion
30 g
Mixed Olives
(Contains: Sulphites)
7 g
Basil
7 g
Parsley
113 g
Arugula and Spinach Mix
¼ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
½ tsp
Pepper*
2.5 tbsp
Oil*
2.5 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Wash and dry all produce.
Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return the pasta to same pot, uncovered off heat.
While pasta cooks, pat the chicken dry with paper towels. Season with Italian Seasoning, salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (TIP: Don't overcrowd the pan; cook the chicken in two batches if needed!) Set aside off-heat to cool slightly, 2-3 min.
While chicken cooks, zest and juice the lemon in a large bowl. Add 2 tbsp oil (dbl for 4 ppl) and season with salt and pepper. Stir to combine. Halve tomatoes. Cut cucumber in half lengthwise, then into 1/4-half-moons. Peel, then thinly slice half the red onion (whole for 4ppl) into 1/8-inch pieces. Tear the basil, parsley, bocconcini and olives into small pieces.
Tear the chicken into bite-sized pieces. Add penne to large bowl with the dressing, then toss to coat. Stir in the chicken, tomatoes, cucumbers, olives, red onions, bocconcini, parsley, basil, and arugula and spinach mix until combined. Season with salt and pepper. Divide between plates. Sprinkle Parmesan over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the fresh, herby flavors, though some found it bland and suggested adding more dressing or seasoning for extra zing.
- Ease of prep: Quick and simple to prepare, though a few noted it took longer than the advertised 20 minutes.
- Suggestions: Consider adding more dressing, incorporating nuts for crunch, or serving the greens separately as a side salad.
- Portions: Generous servings provided plenty of leftovers for many, with some noting it could easily feed more than advertised.
- Leftovers: While some enjoyed the dish as leftovers, others found the salad components didn't keep well for subsequent meals.
