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Spicy chicken pasta salad recipe

20 ratings

This fuss-free and yet flavour-packed pasta salad is loaded with richly-spiced chicken, crunchy veggies and finished with a fragrant basil oil dressing. See method

Serves 4
15 mins to prepare and 20 mins to cook
487 calories / serving
Healthy

Ingredients

2 skinless chicken breasts
1tbsp cayenne pepper
1tbsp fennel seeds, ground
300g fusilli
½ cucumber, peeled, seeds removed and thinly sliced
150g baby plum tomatoes halved
2 celery sticks thinly sliced
2tbsp capers
1 chilli finely chopped
hand full of basil, leaves shredded
2tbsp parsley ,roughly chopped
5tbsp basil oil
Zest & juice of 1 lemon

If you haven't got fusilli, try using penne or another short pasta

Each serving contains

Energy
2055kj
487kcal 24%
Fat
17g 24%
Saturates
2g 12%
Sugars
7g 8%
Salt
0.6g 10%

of the reference intake
Carbohydrate 64.3g Protein 24.8g Fibre 7.4g

Method

Pre heat the oven to 190C/Gas 5. Mix the cayenne pepper and fennel with 1tbsp of the basil oil, add the chickencoat in the spice mix, wrap loosely in foil and bake in the oven for 15-20 minutes or until the chicken is cooked through, with no pink showing when cut open.
Meanwhile in a large pan of salted water cook the fusilli pasta according to the packets instructions, drain, toss in 1tbsp of basil oil and set aside to cool.Whisk together the remaining basil oil with the lemon juice, salt and pepper. Pour over the pasta.
Halve the cucumber lengthways and, using a teaspoon, scoop out the seeds, then cut into thick slices and add to the pasta along with the tomatoes, celery, capers, basil and parsley. Shred the cooked chicken and add to the pasta salad. Gently mix together all the ingredients, making sure everything is thoroughly coated in the dressing and serve.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.