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Herby Chicken Pasta Fredda

Herby Chicken Pasta Fredda

with Bocconcini and Lemon Dressing

Mother's Day Special
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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?

Tags:Quick
Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Tenders

1 tbsp

Italian Seasoning

170 g

Penne

(ContainsWheat/Blé)

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

2 unit

Lemon

113 g

Baby Tomatoes

132 g

Cucumber

56 g

Red Onion

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

7 g

Basil

7 g

Parsley

113 g

Arugula and Spinach Mix

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

½ tsp

Pepper*

2.5 tbsp

Oil*

2.5 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories980 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate108 g
Sugar14 g
Dietary Fiber12 g
Protein56 g
Cholesterol170 mg
Sodium1110 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Paper Towel
Large Non-Stick Pan
Tongs
Large Bowl
Zester
Instructionsarrow up iconarrow up icon
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1

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.

2

While pasta cooks, pat the chicken dry with paper towels. Season with Italian Seasoning, salt and pepper.

3

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.

4

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.

5

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.