Chicken and Vegetable Pasta Salad

Chicken and Vegetable Pasta Salad

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This is a very easy pasta to make and quite healthy. You can use fresh vegetables instead of frozen if you prefer.


Serves: 4 

  • 4 skinless, boneless chicken breast halves
  • 500g spiral pasta
  • 250g frozen mixed vegetables
  • 2 tablespoons olive oil
  • salt and pepper to taste

Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Preheat oven to 200 degrees C.
  2. Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
  3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. 4 minutes before the pasta is ready add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper and salt.

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