Chargrilled chicken lends a gorgeous smoky flavour to this pasta salad. Finished with a punchy lime and chilli dressing, it's the perfect way to spice up al desko lunches.
- In a large pan of salted water cook the Riccioli pasta according to the packets instructions. Drain, toss in 1 tbsp of the olive oil and set aside to cool.
- Whisk together the remaining oil with the lime zest and juice sugar and chilli.
- Combine the chicken with the cooled pasta, fennel, sugar snaps, spring onions and coriander, then pour over the dressing. Gently mix together all the ingredients, making sure everything is thoroughly coated, season and serve.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.