Winter greens and chicken pasta salad recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 584 calories / serving
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In a large pan of salted water, cook the Trottole pasta according to the packets instructions. Drain toss in 1tbsp of the olive oil, cover and set aside to keep warm. Heat the oil in a large pan, sauté the leeks and garlic until soft, add the butter, rinse kale and spinach, the water will help the greens to cook. Sauté until softened, remove from the heat add the crème fraîche and Parmesan.

Blend the greens in a food processor until smooth, add the nutmeg and a little water if needed, pour over the pasta add the chicken and chives. Gently mix together all the ingredients, making sure everything is thoroughly coated, season and serve topped with Parmesan.

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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.

  • Ingredients

  • 300g shredded roast chicken
  • 300g spinach trottole pasta
  • 2tbsp olive oil
  • 1tbsp butter
  • 1 medium leek
  • 3 cloves of garlic crushed
  • 75g kale, sliced and any thick stems removed
  • 100g spinach
  • 30g parmesan grated, plus extra to serve
  • 50ml Crème fraiche
  • A pinch of grated nutmeg
  • 2tbsp chopped chives
  • Energy 2450kj 584kcal 29%
  • Fat 22g 31%
  • Saturates 10g 49%
  • Sugars 5g 5%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 57g Protein 38.6g Fibre 5g


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