About this recipe:A filling pasta salad that's great for work lunches, picnics or a summer evening meal.
170g skinless, boneless chicken breast
225g penne or fusilli pasta
60g chopped celery
40g grated Parmesan cheese
2 spring onions, sliced
4 tablespoons soured cream
2 tablespoons milk
2 tablespoons freshly chopped parsley
1 teaspoon dried basil
1/4 teaspoon dried thyme
150g frozen peas, thawed
1 pinch salt and pepper to taste
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Method Prep:15min › Cook:15min › Ready in:30min
Fill a pot with lightly-salted water and bring to the boil. Cook the chicken breast in the boiling water until no longer pink in the centre, about 10 minutes. Cut the breast into cubes and spread in a single layer on a plate; leave to cool, then place chicken in refrigerator for 1 hour, or until completely cooled.
Fill a pot with lightly-salted water and bring to the boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.
Stir the celery, Parmesan cheese, spring onions, mayonnaise, soured cream, milk, parsley, basil and thyme together in a large bowl. Add the chicken, pasta and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.