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Warm chicken and mushroom pasta salad recipe

43 ratings

This pasta salad makes for a delicious supper and taste better the next day as a cold salad for lunch! The delicate and musty saffron gives the dish an extra depth of flavour and is paired nicely with shredded pieces of chicken, button mushrooms and crisp runner beans. See method

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

Ingredients

300g shredded roast chicken
300g penne pasta
100g button mushrooms, quartered
100g sliced runner beans
2tbsp fresh chopped chives
2 tbsp olive oil

For the saffron vinaigrette

2tbsp red wine vinegar
1/2tsp saffron threads
1 medium garlic clove, bruised
1/2tsp salt
1tbsp lemon juice
1tsp Dijon mustard
2 tbsp olive oil
100ml single cream
pinch of sugar

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

Each serving contains

Energy
2300kj
546kcal 27%
Fat
21g 29%
Saturates
6g 29%
Sugars
8g 9%
Salt
0.4g 6%

of the reference intake
Carbohydrate 63.5g Protein 30.5g Fibre 4.9g

Method

In a large pan of salted water, cook the Casarecce pasta according to the packets instructions. 4 minutes before the end of cooking time add the beans. Drain, toss in 1 tbsp of the olive oil, cover and set aside to keep warm.
To make the dressing, add the vinegar, garlic and saffron to a small saucepan. Over gentle heat bring just to a simmer. Discard the garlic clove, add the cream, remove from heat immediately and set aside to cool slightly.
In a large frying pan heat the oil and sauté the mushrooms until soft, add to the pasta along with the chicken.
Whisk the lemon juice, mustard and olive oil into the saffron cream. Pour over the pasta. Gently mix together all the ingredients, making sure everything is thoroughly coated, season 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.